Boil the eggplants until soft.

Roast the chilies, shallots, and garlic until fragrant.

Pound the roasted chilies, shallots, and garlic, then add the boiled eggplants.

Coarsely pound the mixture, then add fermented fish sauce, fish sauce, lime juice, and a pinch of sugar. Adjust the taste as desired. Sprinkle with cilantro and green onion.

Serve with boiled eggs and fresh vegetables of your choice.