How to Make It
In a mortar, crush the corriander root, pickled garlic and brine and chopped garlic to a paste. Work in 1/2 teaspoon salt and the chiles. Stir in the palm sugar, then add the lime juice and fish sauce.
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.