2 Thai red birds' eye chillies, deseeded and minced
juice of 2 limes
1 garlic clove, minced and crushed
1 teaspoon sugar
1 tablespoon fish sauce (optional)
olive oil, salt and pepper for seasoning
Preheat the oven to 425 degrees Fahrenheit. Slice the eggplant in half lengthwise, then slice each half into long 1-inch wide strips. Rub the eggplants all over with olive oil, then season generously with salt and pepper. Place the eggplant strips into a roasting pan and roast the eggplant for about 15-20 minutes until the eggplants are browned and soft.
While the eggplant are roasting, toast the peanuts in a dry skillet over medium heat, stirring constantly until the peanuts are just browned.
Put the eggs in boiling water for 7-8 minutes, then remove and immediately plunk into a bowl of ice water to cool until you're ready to serve.
Half the shallot lengthwise, then slice the shallot crosswise into thin half-moon shaped pieces. Put the shallot in a small bowl, then add the chillies, cilantro, spring onions, lime juice, garlic, sugar and fish sauce (if using). Whisk everything together until well-blended. Taste and adjust the seasoning with salt and pepper.
When the eggplant are cool enough to handle, slice them in half or thirds into 3-4 inch lengths. Place the eggplant on a serving dish and drizzle or toss the eggplant in the dressing. Sprinkle the peanuts over the top, then shell the boiled eggs and slice to serve on top.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2018/03/crunchy-thai-eggplant-salad.html