Roast the garlic, shallots and eggplant as in Bharta. (The garlic will cook very quickly; do not let it char all the way through.)
Let the eggplants stand until cool enough to handle; peel. Chop into large bite-size chunks. Chop garlic roughly; coarsely chop shallots. Toss garlic, shallots, eggplant, chillies, and shrimp. Set aside.
Combine fructose, nam pla and lime juice. Stir until fructose dissolves.
Just before serving, toss salad with sauce, to taste. Lay on bed of lettuce on a platter. Garnish with green onions and cilantro. Serve with remaining sauce on side.
From the Dinner Co-op