Preheat the grill pan until it is very hot
Place the aubergine slices on the grill, brush with oil then grill on one side for 4-5 minutes
Turn the slices, brush with more oil and continue to cook for a further 4-5 minutes
Meanwhile, place the lemon juice, coconut milk, onions, tomatoes, chili and salt in a small mixing bowl and blend well
Cut the cooked eggplant slices into strips, place in a serving dish and pour the coconut milk mixture over the top. Serve immediately