Boil the groundnuts for five minutes

As they look soggy blend them thick

In a pan, fry all the ingredients but not the eggplant

Pour in the blended groundnuts and let it settle

Add milk as it cook

Cut the eggplant into two halves and fry them on a pan

Then deep it in the soup and add chilli and salt to taste

Sprinkle in the chopped coriander and serve while hot