Peel alternating strips of skin lengthwise from the eggplants using a vegetable peeler, leaving a strip of skin between each peeled strip. Then cut the eggplants crosswise into 3/8” slices. Coat the bottom of a heavy iron skillet with oil and place the slices of eggplant on the bottom of the skillet, fully lining the bottom. Place the skillet on the cooktop over high heat until the slices start to brown on bottom.

In the meantime, in a small mixing bowl, combine crushed peanuts, garlic and ginger blend, chopped chives, cumin, coriander, salt and chile paste. Thoroughly combine. Once the eggplant slices start to sizzle and caramelize on bottom, add a teaspoon of the peanut and chile paste mixture on top of each slice.

Place the skillet in the oven and drizzle a few drops of olive oil over the top of the eggplant slices. Roast them until the eggplant slices are fully cooked (about 15 minutes). Remove from the oven and allow to slightly cool, then using a spoon or spatula transfer the eggplant slices to a serving platter. Top each slice with a dollop of crème fraiche and a single cilantro leaf.

See Notes for substitution options and serving ideas.