Bring a large pan full of salted water to boil. Add the eggplant, cover the pan and boil for 5 minutes.
Remove from the water and set aside until cool enough to handle.
Place the garlic, chilli, kaffir lime, fried shallots, tamari, fish sauce, sugar, tomato, peanuts, lime juice in a high speed blender with 1/2 cup water and blend until smooth.
Cut eggplant into wedges and toss wedges in olive oil.
Heat a non stick frying pan then cook the wedges 2 to 3 minutes on each side until golden.
Arrange salad leaves on plates with tomatoes, egg, cucumber and cooked eggplant.
Serve with peanut sauce