- 1 pound Japanese eggplant
- 1/4 cup vegetable oil, plus extra for brushing
- 1 clove garlic, minced
- 1 tablespoon chili garlic sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
Cut the eggplant in half lengthwise, then cut into 3-inch long pieces.
In a large bowl mix together the vegetable oil, garlic, chili garlic sauce, fish sauce and sugar. Toss the eggplant in the marinade.
Heat the grill, and when hot, brush the grill with oil. Place the eggplant directly on the grill, grilling both sides for 3-5 minutes each.
After grilling, brush the eggplants with additional marinade or chili garlic sauce.