4free-range eggs, at room temperature6long green Thai eggplant¼cup each of (loosely packed) mint and coriander leaves2red shallots, thinly sliced1green onion, thinly sliced diagonally1clove of garlic, finely chopped½small red chilli, finely chopped40 ml (2 tbsp)lime juice20 ml (1 tbsp)fish sauceTo serve:ground dried prawns (see note) and steamed rice (optional)
Place a steamer basket over a saucepan of boiling water (large enough to fit pan snugly without overhanging). Place eggs in basket, cover with steamer lid and steam for 6-7 minutes for semi-soft yolks, then remove from heat and cool. Peel, halve and set aside.
Meanwhile, cook eggplant over an open flame, turning occasionally, until charred and soft (about 5 minutes). Transfer to a colander to drain juices, cool, then peel. Combine with herbs, shallot, green onion, garlic, chilli, lime juice and fish sauce. Stir to combine, scatter with ground dried prawns and serve with steamed eggs and rice.
Note Ground dried prawns are available from Asian grocers.