1. Preheat oven to 400°.
2. Pierce the entire surface of eggplants with a fork, and place on a baking sheet. Bake at 400° for 22 minutes or until eggplants are very tender. Cool to room temperature.
3. Heat a medium cast-iron skillet over medium-high heat. Add garlic, peppers, and shallots; cook for 15 minutes or until skins are blackened and shallots are tender, turning vegetables occasionally to blacken evenly. Cool 10 minutes.
4. Halve eggplants lengthwise; scoop out pulp with a spoon. Discard skins; place eggplant pulp in a food processor. Peel shallots and garlic; discard skins. Add garlic pulp and shallots to eggplants. Stem and seed peppers; add to eggplant mixture. Add juice and fish sauce; pulse 10 times or until finely chopped. Stir in 2 tablespoons cilantro; sprinkle remaining cilantro over dish.