Grilled Eggplant Salad

Name: Grilled Eggplant Salad
Ingredients: 1 cup Thai jasmine rice; Water; Salt to taste (optional); 1 1/2 pounds long, thin Japanese eggplants, or 1 large globe eggplant, sliced about 1/4 inch thick (slice on the diagonal if using long, thin eggplants); 2 tablespoons canola oil; 1 large plum tomato, diced; 1/4 cup finely chopped fresh mint; 1/4 cup chopped cilantro; 5 tablespoons fresh lime juice; 2 tablespoons Thai fish sauce; 1/4 teaspoon sugar; 1/2 to 1 serrano or bird chile, to taste, finely minced