| 1 | Eggplant, halved lengthwise |
| 1 pinch | Salt |
| 1/2 tsp | Minced garlic |
| 1 tsp | Soy sauce |
| 1 tsp | Balsamic vinegar |
| 1 tsp | Sesame oil |
| | Vegetable oil for brushing eggplants |
Score cut sides of eggplant in a cross-hatch pattern and sprinkle with salt. Let eggplant stand 30 minutes. Rince eggplant and pat dry.
Preheat broiler.
In a small bowl whisk together garlic, soy sauce, vinegar, and sesame oil.
Arrange eggplant, cut sides down, on oiled baking sheets and brush skins lightly with vegetable oil. Broil eggplant 3 to 4 inches from heat until skins are softened, 3 to 4 minutes. Turn eggplant and brush lightly with more vegetable oil. Broil eggplant 3 to 4 minutes, or until flesh is golden.
Transfer eggplant with a slotted spatula to a platter and brush with garlic sauce.