Cut the eggplant in quarters and slice again into thin triangular pieces. If using Chinese eggplant, slice on the diagonal. Toss in a colander with the salt. Allow to rest for at least 10 minutes.

Slice the onion and place in a large skillet over medium heat. When they start to gain a bit of color, toss. Add a splash of water and toss on the heat until wilted.

Meanwhile, place the almond butter, garlic, ginger, dried red chilies, rice wine vinegar, and lime juice in a blender. Pour in at least half of the hot water. Blend until the sauce is smooth, adding water if needed.

Rinse the eggplant, shake and lightly squeeze dry. Add the eggplant to the onions. Sear the eggplant lightly until it starts to get color, toss, add a splash of water and saute until the skin is tender.

Stack up the chard or dark leafy greens and thinly slice. Toss in the chard and fold in with the eggplant. Pour in the almond sauce folding to gently combine. Top the dish with the tomatoes and sprinkle of the cilantro. Garnish with lime wedges.