Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplants in half lengthwise and prick them a few times with a knife. Brush the cut side with olive oil. Place the eggplants cut side down on the prepared baking sheet and bake for about 30 minutes, or until very soft.
Remove from the oven and let it cool. Once no longer hot, scoop out the eggplant flesh and discard the skin.
Transfer the eggplant flesh to a food processor. Add the buffalo sauce, tahini, lime juice, smoked paprika, cumin, and salt. Process for 20-30 seconds or until it smooth, it should have the consistency of hummus. Taste and adjust seasonings to your liking. You can now transfer to a bowl, cover with plastic film and refrigerate. The eggplant buffalo dip will keep for up to 4 days in the refrigerator.
In a large mixing bowl, combine the lettuce, baby spinach, fresh basil, mint, quinoa, avocado, and cucumber.
Prepare the dressing: in a small bowl, whisk together the olive oil, lime juice, maple syrup, minced shallot, and salt. Pour the dressing into the salad bowl and mix to coat.
To serve, spoon about ⅓ cup of the buffalo eggplant dip in a plate. Add the green salad and top with roasted cashews and crispy fried shallots. Serve immediately!