Slit baby eggplants crosswise keeping stems intact.
Grind grated coconut, sesame seeds, ginger paste, chopped green chilies, coriander powder, turmeric, and salt into a coarse paste.
Stuff eggplants with half of the spice paste.
Heat oil in a pan, add stuffed eggplants and remaining paste, sautéing gently for 3 minutes.
Add water and jaggery, cover, and simmer on low heat for 18 minutes until eggplants turn tender.
Finish with fresh lemon juice before serving.