- Prep Time: 1 h
- Calories: 113 kcal
/ Side Dish
- 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.
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