Roasted Eggplant Salsa

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2 medium Asian eggplants (about 14 ounces)

8 garlic cloves, unpeeled

3 fresh banana peppers

3 medium shallots, unpeeled (about 4 ounces)

1 1/2 tablespoons fresh lime juice

1 tablespoon fish sauce

3 tablespoons fresh cilantro leaves, divided

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