Preheat your grill or an indoor grill pan over medium-high heat. Score the flesh of the eggplant slices in a crosshatch pattern, being careful not to cut completely through the skin.

Lightly brush both sides of the eggplant slices with olive oil, then season generously with salt and black pepper.

Place the eggplant on the hot grill, flesh-side down. Cook for 5 to 7 minutes until distinct grill marks appear and the flesh begins to soften, then flip and cook for another 4 to 5 minutes until completely tender.

While the eggplant grills, heat a small saucepan over medium heat. Add the minced garlic and chopped shallot, dry-roasting them for 1 to 2 minutes until fragrant and slightly softened.

Pour the coconut milk, soy sauce, coconut sugar, and red chili flakes into the saucepan. Bring the mixture to a gentle simmer and let it cook for 3 to 4 minutes until the sauce slightly thickens.

Remove the coconut sauce from the heat and stir in the fresh lime juice. Taste the sauce and add an extra pinch of salt if needed.

Transfer the warm, charred eggplant to a serving platter and generously drizzle the savory coconut sauce over the top. Garnish with fresh cilantro and serve immediately alongside steamed jasmine rice for a complete meal.