Brush one side with a mild oil such as canola and grill over medium-high heat with the grill lid closed. Once nice grill marks are visible, flip the eggplant and repeat on the other side.
Once the eggplant are cooked, slice them into halves or smaller bite-sized pieces. You should have roughly 1 cup (if you have more or less, adjust the amounts of the other ingredients accordingly).
Combine the eggplant with the chopped fresh herbs and sliced red bell pepper and dress the salad with the lime juice, fish sauce, and chili flakes.
Taste and adjust the seasonings, adding more fish sauce or lime juice as needed. This salad is best enjoyed while the eggplant is still warm.