Like many of the people commenting on this recipe, the main surprise is the boiling of the aubergines. And although I opted for the standard type of aubergines from the supermarket, after boiling, the texture seemed along the right lines and they were very easy to peel. I was wondering if this could be an alternative to baking/roasting them for kyopoolu.
I cut the aubergines in chunks, added the remaining ingredients and blended. Yes, the original recipe state to do everything in a pestle and mortar, but I don't have a large one and it's ceramic and unglazed, so would have soaked up a lot of the liquid and probably ruined everything else I'd choose to put in it ever after.
It certainly looks a bit like kyopoolu, doesn't it? But, what struck me was the blandness of the dish, even after letting the flavours develop overnight in the fridge. It could well be because I used European type of aubergines, it could well be that I used the generic supermarket chillies. But it was not nice to eat at all and I was very sad about it, because it did sound nice. I mentioned the boiling of aubergines to my Mum and she didn't think this was a good or interesting idea at all. She turned out to be right in this instance. I may try this another time with the correct ingredients, but I might just stick with my pepper roaster and get the smoky flavour that I so like.