Grilled Eggplant With Garlic and Soy

• 1/2 cup apple cider vinegar
• 1/4 cup soy sauce (preferably dark soy)
• 4 garlic cloves, peeled and minced
• 2 small fresh red chili peppers, seeded and minced
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste
• 1/2 teaspoon sugar (optional)
• 2 medium globe eggplants or 4 Japanese eggplants
• 1/4 cup canola oil

1. Start a grill or preheat broiler.
2. Combine the vinegar, soy sauce, garlic, chilies, salt, pepper and sugar, if using, in a large nonreactive bowl and set aside.
3. Slice globe eggplants into 3/4-inch rounds or cut Japanese eggplants in half lengthwise.
4. Marinate the eggplant in the sauce for 20 to 30 minutes.
5. Remove the eggplant and reserve the sauce.
6. Brush both sides of the slices with oil.
7. Grill or broil until nicely browned and tender, about 5 minutes a side.
8. (Do this in 2 batches if necessary to keep from crowding eggplant.)
9. Remove to a platter and pour the reserved sauce over the eggplant.
10. Serve immediately.

apple cider vinegar, soy sauce, garlic, red chili peppers, kosher salt, freshly ground black pepper, sugar, eggplants, canola oil

Taken from cooking.nytimes.com/recipes/4860 (may not work)