Spicy Thai Shrimp Kebabs With Chile-Lemongrass Dipping Sauce

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1 tsp. light brown sugar

1 Tbs. chopped fresh cilantro

1 tsp. kosher salt

1 Tbs. chopped fresh ginger

1/4 cup peanut oil

3 Tbs. fresh lime juice

1 Tbs. fish sauce

1 Tbs. chopped fresh basil

3 stalks lemongrass, ends trimmed, tough outer leaves removed, tender white core finely chopped (to yield about 3 Tbs.)

2 Tbs. finely sliced scallion (white parts only), from about 3 large scallions

1 tsp. minced garlic

1-1/2 teaspoons soy sauce

1-1/2 lb. large shrimp (21-25 count), peeled and deveined

1 Tbs. chopped garlic

1 tsp. finely chopped fresh jalapeño

1 Tbs. chopped scallion (green part only; save the white part for the dipping sauce)

2 tsp. Sriracha chile sauce; more to taste

4 Japanese or Chinese eggplant, peeled and cut into 3/4-inch rounds

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