Thai grilled eggplant

1 juice of one lime
1 minced jalopeno, including seeds
1 teaspoons sugar
2 teaspoons soy sauce
1 teaspoon Thai fish sauce
1 clove of garlic, minced
1 large eggplants, cut lengthwise into 1/2-inch slices
kosher salt
2 scallions white and light green parts, sliced thin
2 tablespoons minced fresh cilantro leaves

1. Combine lime juice, chiles, sugar, soy sauce, fish sauce, and garlic in small bowl; set aside to blend flavors and allow sugar to dissolve.
2. Meanwhile, lay eggplant on large baking sheet. Sprinkle both sides with kosher salt; let stand 30 minutes. Using paper towels, wipe off salt and pat eggplant dry. Brush both sides with oil; season with salt and pepper. Grill over medium-hot heat (you can hold your hand 5 inches above grill surface for 3 to 4 seconds), turning once, until dark and crisp, about 5 minutes per side. Transfer eggplant to large cutting board and cool to room temperature. Cut eggplant into 1/2-inch squares.
3. Combine chopped eggplant, scallions, and cilantro in large serving bowl. Drizzle dressing over vegetables and toss to combine. Adjust seasonings. Sprinkle with peanuts and serve. (Can be covered and set aside for 1 hour.)

Alternative for roasting: Just remove stems (and part of peel if you wish or if the peel is tough). Cut into one inch cubes, toss with a little olive oil, and roast in a 375 oven until browned (about 30-45 minutes; turn once or twice during roasting).