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Using a fork, prick your eggplants across its surface, season your eggplants with salt then set it aside.
Prepare a charcoal grill or stove top grill then grill your eggplants with skin on until charred and cooked.
Let it cool then remove and discard the skin, set it aside.
In a bowl combine half of the coconut milk and the coconut thread, let the coconut thread absorb the milk then place it on a baking tray and bake in a 200C preheated oven until the coconut threads turn brown. Remove from oven then set aside.
In a large sauce pan add oil then sauté garlic, ginger and shallots.
Add the remaining coconut milk, coconut cream and the burnt coconut threads. Bring to a boil and let is simmer for 10 minutes in low heat.
Using a fine mesh sieve, strain the liquid and place on a separate sauce pan, add the eggplants slightly mashing it bring to a simmering heat, cook for 2 more minutes then season with fish sauce and freshly ground black pepper.
Top with chopped red chillies then serve