Light a grill or preheat the broiler. Brush the eggplant on both sides with the vegetable oil and season with salt. Grill the eggplant over low heat, turning once, for about 3 minutes per side, or until tender and browned. Alternatively, broil the eggplant on two large baking sheets for about 3 minutes per side. Arrange the slices on a platter and top with the eggs. Drizzle the sauce over and sprinkle with the minced garlic, shallots, dried shrimp and coriander leaves.