2tbspcoarsely chopped cilantroor more, include thin stems and leaves
Cook 2 large eggs in a pot of boiling water. Once cooked, rinse in cold water, peel the shell, and set aside to cool.
Heat 1 tbsp of coconut oil in a saute pan over medium-high heat until lightly smoke. Add sliced garlic and season with sprinkle of sea salt. Pan fried until golden brown. Set aside to cool.
Repeat step 2 and pan fry sliced shallots until golden brown but not burned. Set aside to cool drain over a paper towel.
Heat 2 tbsp of coconut oil over medium-high heat until lightly smoke. Add sliced chilies and eggplants. Season with generous amount of sea salt and pan fry until the eggplant skin has blistered and the flesh is soft.
To assemble the salad:
Combine the dressing with cilantro and pour the mixture over the eggplant. Sprinkle on the sliced eggs, fried shallots and garlic.