Fairy Tale Eggplant with Crispy Shallots and Thai Dressing

Preheat grill to very high (500°F and up). Peel eggplants, leaving stems intact. Season all over with salt and pepper, and place on a small baking sheet. Let stand at room temperature at least 5 minutes or up to 30 minutes; pat dry with paper towels.

Whisk together 6 tablespoons hot water and sugar in a small bowl until sugar dissolves. Whisk in fish sauce, lime juice, ginger, garlic, and chile. Add lemongrass, and, if desired, lime leaf. 

Place eggplants on oiled grates; grill, covered, turning occasionally, until slightly charred and very tender when pierced with a knife, about 15 minutes. Cut eggplants in half lengthwise (do not cut all the way through). 

Divide eggplants among 4 large shallow bowls. Stuff eggplants evenly with herbs, radishes, and red onion. Drizzle 2 tablespoons dressing over each stuffed eggplant. Top evenly with peanuts, scallions, fried shallots, and fried garlic. Sprinkle with additional herbs. Serve warm or at room temperature.