Slice the eggplants thinly and rub with
the salt and turmeric. Set aside in a bowl for an hour. Drain off all
the liquid in the bowl and pat dry the sliced eggplant on paper towels.
Heat up a wok with hot oil. Fry the sliced eggplant and drain on
absorbent paper. Mix with the seeded and chopped chilies, sliced onion,
lemon juice to taste and the thick coconut milk. Serve.