Charred Eggplant Salad With Lime-Chile Dressing

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6 Asian eggplants (2 pounds)

2 tablespoons canola oil

3 garlic cloves, thinly sliced

1 teaspoon small dried shrimp (optional)

1 tablespoon hot water

1 tablespoon palm sugar or dark brown sugar

2 tablespoons fresh lime juice

2 tablespoons Asian fish sauce

1 small Thai chile, minced

1 hard-cooked egg, chopped

1 small shallot, thinly sliced

1/4 cup cilantro leaves

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