Spicy Grilled Eggplant Salad

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1 tablespoon coarsely chopped fresh coriander (cilantro) root, plus 1/4 cup leaves (See Note)

1 tablespoon chopped pickled garlic, plus 1 tablespoon garlic brine (See Note)

8 garlic cloves—6 coarsely chopped, 2 minced

Kosher salt

1 medium semi-hot fresh green chile, such as poblano, seeded and chopped

4 fresh red Thai chiles, seeded and chopped (See Note)

1 tablespoon palm sugar (See Note)

1 1/2 tablespoons fresh lime juice

1 1/2 tablespoons Thai fish sauce (See Note)

3 pounds eggplant, sliced lengthwise 1/2 inch thick

1/4 cup vegetable oil

2 hard-cooked eggs, quartered

2 shallots, thinly sliced

1 tablespoon dried shrimp

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