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.