- 6 Asian (long, thin) eggplants (about 2 pounds)
- vegetable oil for brushing eggplant
- 1/3 cup fresh lime juice
- 1/3 cup Asian fish sauce (preferably naam pla)
- 2 tablespoons sugar
- 4 large garlic cloves, minced
- 1/4 cup finely chopped fresh mint leaves
- Preheat broiler
- Cut eggplants crosswise into 3/4-inch slices and arrange on baking sheets. Brush both sides lightly with oil and broil in batches about 4 inches from heat until golden brown, 3 to 4 minutes on each side.
- While eggplant is broiling, stir together lime juice, fish sauce, sugar, garlic, and mint until sugar is dissolved.
- Serve eggplant drizzled with sauce.