- 1 teaspoon garlic salt
- 1 large eggplant, sliced into 1-inch thick rounds
- 1/4 teaspoon Asian fish sauce (optional)
- 1 tablespoon dried basil
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Sprinkle garlic salt over both sides of eggplant slices; let sit for 30 minutes to release water.
- Place eggplant slices in a large dish; drizzle with fish sauce. Add basil, balsamic vinegar, and olive oil; stir to evenly coat. Marinate for about 15 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Remove eggplant from marinade and arrange on preheated grill; cook until tender, occasionally basting with marinade, about 5 minutes per side.