Heat the broiler and set an oven rack 6 inches from it. Line a rimmed baking sheet with foil. Arrange the eggplant on the foil and brush both sides with the olive oil. Season with salt and pepper. Broil until well browned, about 10 minutes.

Flip each slice and broil until well browned, another 5 to 10 minutes. Let cool.

In a large bowl, combine the cilantro, chili-garlic sauce and dressing. Cut each eggplant slice into 6 pieces and toss with the dressing.