GRILLED EGGPLANT
4 medium Japanese eggplants (about 1 3/4 pound)
1 teaspoon kosher salt
1/4 teaspoon black pepper

THAI DRESSING
6 tablespoons hot water
6 tablespoons light brown sugar
1/2 cup fish sauce
1/2 cup fresh lime juice
1 teaspoon grated peeled fresh ginger
1 teaspoon grated garlic
1/2 fresh Thai chile, unseeded, finely chopped
1 (2-inch) piece lemongrass stalk, halved lengthwise and smashed
1 makrut lime leaf (optional)

ADDITIONAL INGREDIENTS
1/4 cup roughly torn fresh basil, cilantro, and/or mint, plus more for sprinkling
1/4 cup thinly sliced radishes
1/4 cup thinly sliced red onion
1/2 cup toasted chopped peanuts
1/4 cup thinly sliced scallions 2 teaspoons crispy fried shallots
2 teaspoons fried garlic

Step 1 Start the grilled eggplant
Preheat grill to very high (500°F and up). Peel eggplants, leaving stems intact. Season all over with salt and pepper, and place on a small baking sheet. Let stand at room temperature at least 5 minutes or up to 30 minutes; pat dry with paper towels.

Step 2 Make the Thai dressing
Whisk together 6 tablespoons hot water and sugar in a small bowl until sugar dissolves. Whisk in fish sauce, lime juice, ginger, garlic, and chile. Add lemongrass, and, if desired, lime leaf.

Step 3 Finish the grilled eggplant
Place eggplants on oiled grates; grill, covered, turning occasionally, until slightly charred and very tender when pierced with a knife, about 15 minutes. Cut eggplants in half lengthwise (do not cut all the way through).

Step 4 Assemble the dish
Divide eggplants among 4 large shallow bowls. Stuff eggplants evenly with herbs, radishes, and red onion. Drizzle 2 tablespoons dressing over each stuffed eggplant. Top evenly with peanuts, scallions, fried shallots, and fried garlic. Sprinkle with additional herbs. Serve warm or at room temperature.