In a bowl, combine all of the ingredients. Set aside.
In a large bowl, combine the eggplant and salt. Let rest for 10 minutes. Rinse the eggplant quickly under cold water and pat dry with paper towel. Transfer the eggplant back into the bowl and add the oil, stirring to coat well. Set aside.
Preheat the grill, setting the burners to high. Oil the grate.
Reduce the heat to low. Grill the eggplant on each side under tender. Transfer to a serving dish and drizzle with the dressing. Garnish with the green onions, herbs and peanuts. Serve as a side dish.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.