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.