Thai Grilled Eggplant Salad

Instructions

1. Prepare the eggplants
   Prick the eggplants all over with a fork to prevent them from bursting during cooking. Brush them lightly with 1 tablespoon of vegetable oil to prevent sticking.
2. Grill the eggplants
   Grill the eggplants over medium-high heat, turning occasionally, until the skin is charred and the flesh is very soft, about 12-15 minutes. Alternatively, you can roast them in a 425°F (220°C) oven for 25-30 minutes.
3. Prepare the dressing
   While the eggplants are cooking, whisk together the lime juice, fish sauce, palm sugar, and remaining tablespoon of oil in a small bowl until the sugar dissolves. Add the sliced chilies and shallots to the dressing and stir to combine.
4. Peel and slice the eggplants
   When the eggplants are cool enough to handle, peel off the charred skin. Cut the flesh into 2-inch pieces and place in a mixing bowl.
5. Assemble the salad
   Pour the dressing over the eggplant pieces. Add most of the cilantro and mint (reserving some for garnish) and gently toss to combine. Let the salad sit for 5 minutes to allow the flavors to meld.
6. Serve
   Transfer the salad to a serving plate. Sprinkle with the chopped peanuts, toasted rice powder (if using), and the reserved herbs. Serve immediately while still warm or at room temperature.