Smoky eggplant mash seasoned with lime juice, soy sauce, cilantro, and bird's eye chilies.
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Preheat your oven to 400°F (200°C) or prepare a gas stove flame for charring.
Prick the eggplants with a fork and rub them lightly with vegetable oil.
Roast the eggplants for 20-30 minutes, turning occasionally, until the skin is charred and the flesh is very soft.
Place the hot eggplants in a bowl and cover with plastic wrap for 10 minutes to steam, making them easier to peel.
Peel away the charred skin and discard, then roughly mash or chop the eggplant flesh into bite-sized pieces.
In a small bowl, whisk together the lime juice, soy sauce, sugar, minced garlic, and chilies until the sugar dissolves.
Toss the eggplant flesh with the dressing, sliced shallots, and half of the cilantro.
Transfer to a serving plate and garnish with the remaining cilantro and optional hard-boiled egg quarters.
