Preheat the oven to 400°F/200°C.
Line a large rimmed baking tray (or two small ones) with parchment paper or a silicone liner.
In a large bowl, toss the eggplant, bell pepper, and onions with the olive oil and the salt, and spread out in a single layer on the prepared baking tray. Place in the middle rack of the oven, and roast for about 30 minutes, until the vegetables are cooked through, and the eggplant is soft and golden. Remove from the oven and allow the vegetables to cool.
To make the dressing, throw all of the dressing ingredients into your blender, and blast on high for 30 to 60 seconds until the ingredients are pulverized, and the mixture is emulsified. You should have about 3/4 cup (180ml) of dressing.
If serving immediately: In a large bowl, add the roasted vegetables with the romaine, mint, chives, and blanched almonds. Add the dressing, and toss gently until evenly coated.
If serving later: Hold off on shredding the romaine lettuce, and do not assemble the salad. Store the roasted veggies and dressing in two separate sealed containers for up to 5 days. Right before serving, shred the romaine lettuce, and combine with the other ingredients right before serving.