1/2 cup canola oil, plus more for greasing the grill grates
3 medium Japanese eggplants, stems removed and halved lengthwise
1 small seedless watermelon, peeled and diced into 1-inch cubes
2 tablespoons black sesame seeds
10 mint leaves, sliced into ribbons, plus more for serving
1 cup seasoned rice wine vinegar
1/2 tablespoon peanut butter
1/2 tablespoon Korean red pepper flakes
1 teaspoon sate chili paste or 2 tablespoons sambal oleck
1 clove garlic, minced
1 head garlic, roasted and peeled
1 finger fresh ginger, peeled and minced
Zest and juice of 1 orange
1 shallot, minced
3 cups canola oil
1 tablespoon sesame oil
Sugar, for seasoning
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