Make a paste by smashing the garlic
with a little salt and add to a small bowl. Whisk
in the vinegar, soy, sesame oil, and red chili flakes.
Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill
until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle
with the vinegar mixture and sprinkle with mint or cilantro.