1) Peel the eggplant and slice thin.
2) Oil a baking tray.
3) Preheat oven to 350° F.
4) Sprinkle the eggplant with onions, salt and chili peppers.
5) Pour coconut cream all over, cover with a piece of aluminum foil.
6) Bake in oven for 45 minutes or until eggplant is tender.
7) Remove the foil and bake for 5 minutes more.
8) Serve hot, garnished with chopped coriander.