Plus: More Vegetable Recipes and Tips
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.
Coriander root, pickled garlic, Thai chiles, palm sugar, Thai fish sauce and dried shrimp are available at Asian markets, well-stocked supermarkets and specialty food stores.