Place the whole eggplant on the grill over medium high heat. Allow the eggplant to cook, turning occasionally. It is done when the skin is thoroughly charred and the eggplant is soft to the touch. Remove from the grill and let cool in a covered container.
Chop the cilantro coarsely and the shallots thinly. Place the dried shrimp in a blender or food processor and pulse until they become fine shreds.
Boil the eggs for approximately 7 minutes to achieve a soft boiled egg. Allow to cool and then peel.
Prepare your dressing by combining the fish sauce, lime juice, sugar, and dried chili flakes.
Once the eggplant has cooled, peel away the charred skin and slice the eggplant into bite-sized pieces. You should have roughly 1 cup of cooked eggplant. If you have more or less, adjust the amounts of the other ingredients accordingly.
Combine the cooked eggplant with the chopped fresh herbs, shredded dried shrimp, and salad dressing. Slice the soft boiled eggs in half and arrange to the side of the salad. Serve while the eggplant is still slightly warm.