Cut the eggplant into ½-inch slices. Sprinkle both sides of slices with kosher salt and, using your hands, gently press the salt into the eggplant.
Lay the eggplant slices in a colander, set in a sink, and let it rest for 1 hour. This will help to draw some of the bitterness and extra liquid out of the eggplant, and will help to give the vegetable a pleasing taste and texture.
Preheat the oven to 450 degrees F.
Remove the eggplant slices from the colander, rinse off the salt and pat dry with paper towel.
Line a baking sheet with foil. Lay the eggplant on the foil and brush both sides of the slices with olive oil.
Roast the eggplant for 20 to 30 minutes, or until the eggplant is tender.
While the eggplant is cooking, make the sauce. In a food processor or heavy-duty blender, combine the almond butter, lite coconut milk, brown sugar, fish sauce, chili-garlic sauce and lime juice. Pulse until the mixture is smooth.
Pour the sauce into a small saucepan set over low heat. Cook, stirring occasionally, until the sauce is warm and slightly thickened, 5 to 7 minutes.
Divide the eggplant slices between plates and drizzle with the sauce. Garnish with minced cilantro. Serve.
The sauce is inspired by Asian Wraps by Nina Simonds.