Grilled Eggplant Salad with Prawns (Yum Makeua)

Ingredients

• 2 large long green silken Thai eggplant (see note)
• 2 large eggs, at room temperature
• 5 king prawns, peeled, tails intact and deveined
• 200 gm coarsely minced chicken, preferably thigh
• 5 spring onions, thinly sliced
• 7 coriander stalks, cut into 1cm lengths
• 1 large red shallot, cut into julienne
• Mint leaves and sliced red birdseye chilli, to serve
• 15 gm (¼ cup) dried shrimp, finely ground with a mortar and pestle
• Chilli-lime dressing
• 2 tbsp lime juice
• 1½ tbsp fish sauce
• 3 tsp soft palm sugar
• ½ birdseye chilli, thinly sliced