First grill the aubergines either over a charcoal grill, on a griddle pan or put them under a hot preheated grill until cooked, soft and skin is charred. Set aside to cool.
Soft boil the eggs to your liking (I immerse for 6 mins and 15 seconds in rapidly boiling water, then transfer into iced water to stop the cooking). Once cooled, peel and set aside.
Make the dressing by dissolving the sugar and pinch of salt in the lime juice, then stirring in the soy sauce and chilli powder.
Peel the aubergines and cut each one into 3 or 4 pieces, lay on a plate.
In a bowl mix the salad of mint, coriander, shallots, spring onions and kaffir lime leaf, add the dressing and then serve the salad and all the dressing over the aubergine on the plate, pouring the dressing over the aubergines. Break the soft boiled eggs in half and place on top of the aubergine salad.
Finish sprinkling the dried rice powder.