This recipe was inspired by Vietnamese cooking, where grilled eggplant is commonly paired with nước chấm, a savory-sweet blend of fish sauce, sugar, lime juice, chilies and garlic. Our version swaps the grill for a broiler and builds the dressing on a base of garlicky chili sauce. We also pair mellow, broiled eggplant with savory fish sauce and chopped peanuts for crunchy contrast. Serve with steamed jasmine rice for a main or offer it as a side to simply grilled meats, poultry or seafood.