Quarter the eggplants lengthwise then cut each in half giving you 16 wedges. Set aside.
Remove the seeds from all of the chilies or only two of them. I like to retain the seeds in one of the chilies because I like my food spicy but its up to you.
Slice the lemongrass finely (white part only).
In a food processor, pulse the lemongrass, roughly chopped chilies, peeled garlic & ginger for a couple of minutes until finely diced. Set aside.
Mix the turmeric & chili powder together. Put on the gloves and rub the mix all over the eggplant wedges & set aside.
In a non stick frying pan, heat 1 tbs of oil to medium and brown half of the eggplant. When brown, remove them from the pan and repeat the process with the remaining eggplant. Set aside.
Heat the last tbs of olive oil and gently saute the diced onion or shallots for five minutes. Add the diced chili mix and sugar and continue to cook gently for a further five minutes.
Replace all of the eggplant to the pan and add the coconut milk, stock and fish sauce. Bring to the boil then turn down to a simmer and cook for approximately 30 minutes or until tender. Cook uncovered to thicken the sauce.
Season, taste test and serve sprinkled with a little coriander and a side of steamed rice