Cut the eggplant in half and scoop out the flesh with a spoon. Set aside in a bowl.
In a large pot, bring the milk and the chicken stock to a boil.
In a larger pot, melt the butter. Once it is completely melted, add the flour and stir to mix well.
Pour the milk and chicken stock on the flour mixture and whip thoroughly to break down the dough.
Cook on low heat for about 10 minutes.
Add the cream, the chunks of cod and the diced potatoes.
Season to taste.
Pour in the Haiku light coconut milk and mix well.
Serve in bowls and garnish with chopped chives.
Recette développée par Pasquier