Use a fork to prick the eggplants in a number of places. Then, light your grill to put the eggplants over it on high heat. Keep turning them occasionally till they are blackened and soft all over. It should take about thirty-five minutes.
Transfer the eggplants to a baking sheet to let them cool down slightly. Next, cut off their stems and get the charred skin off. Tear the grilled eggplants in thin, long strips before discarding the seeds. Transfer it to a big bowl.
Take a small bowl to mix the garlic, brown sugar, chili, soy sauce, lime zest, kaffir lime leaves, salt, and lime juice. Three tablespoons of this dressing have to go into the eggplant that you have kept aside.
Get the red onion, cherry tomatoes, cucumber, carrot, avocado, and eggplant arranged on a plate. Take the rest of the dressing and spread it all over the veggies. Finally, sprinkle the cashews, mint, and chives over your salad and serve.