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1
Remove the tenderloins from the underside of the chicken breasts and reserve for another purpose.
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2
Trim breasts if necessary and flatten them slightly with a meat mallet.
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3
Season on both sides with salt and pepper and place in a shallow dish.
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4
Using a clean knife and cutting board, peel eggplant and cut into 1/2-inch slices, then season with salt and pepper.
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5
Place eggplant slices in a separate shallow dish.
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6
Prepare the marinade: stir together ginger, garlic, soy sauce, peanut oil, sesame oil, rice wine and chile paste in a small bowl.
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7
Pour half the marinade over chicken and remaining marinade over eggplant, turning over to coat well.
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8
Leave at room temperature for 30 minutes.
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9
(You may do this step up to 2 hours ahead and refrigerate.
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10
Return to room temperature before cooking.)
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11
Make the vinaigrette: whisk together rice vinegar, ginger, brown sugar, mustard, sesame oil, peanut oil, salt and lime juice.
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12
Set aside.
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13
Heat a stovetop grill pan over medium-high heat, or use a charcoal or gas grill.
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14
Grill eggplant slices until nicely browned and softened, about 3 minutes per side.
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15
Remove and hold at room temperature.
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16
Lay chicken breasts on the grill skin side down and let cook until nicely browned, about 5 minutes.
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17
Turn and cook on the other side until firm to the touch, about 2 minutes more.
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18
Remove breasts to a platter and let rest 5 minutes.
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19
Line a large platter with lettuce leaves.
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20
Cut chicken into 1/4-inch slices and arrange over lettuce.
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21
Arrange grilled eggplant around the platter.
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22
Lightly salt cucumbers and dress with 1 tablespoon vinaigrette, then scatter over salad.
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23
Spoon the rest of the vinaigrette evenly over salad.
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24
Top with scallions and cilantro, and sprinkle with sesame seeds.
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25
Garnish with optional jalapeno slices and lime wedges and serve.
