Ingredients:

Grilled garlic aioli or mayonnaise
½ cup packed brown sugar
1/3 cup water
½ cup soy sauce
2 tbsp molasses
5 slices fresh ginger
¼ tsp ground coriander
dash black pepper
1 large yellow onion
4 large eggplants slices,  1-inch think
4 round buns, split
4 tomato slices
mixed green

Directions:

Prepare grilled aioli; set aside. Combine sugar, water, soy sauce, molasses, ginger, coriander and pepper in small saucepan. Bring to boil, stirring constantly. Reduce heat; simmer  marinade 5 minutes, stirring occasionally. Cool. Cut onion into ½-inch thick slices. Insert wooden picks into onion slices from edges to prevent separating into rings. ( Soak wooden picks in hot water 15 minutes to prevent burning.) Marinate eggplant and onion in marinade 10 to 15 minutes. Remove vegetables from marinade; reserve marinade. Lightly oil grid to prevent sticking. Grill vegetables on covered grill around edge of medium-hot grills about 20 minutes or until tender, turning once or twice and brushing with reserved marinade. Place buns on grill, cut sides down, until toasted. Serve eggplant and onion on grilled buns with tomato, greens and grilled garlic aioli. Garnish as desired.

GRILLED GARLIC AIOLI:

Prepare grilled garlic. Mash 10 cloves grilled garlic in small bowl. Add ¼ cup mayonnaise ; mix until blended.

GRILLED GARLIC:

Peel outermost papery skin from 1 to 2 garlic heads. Brush garlic with olive oil. Grill at edge of grid on covered grill over medium -hot grill 30 to 45 minutes or until cloves are soft and buttery. Remove from grill;  cool slightly. Gently squeeze softened garlic head from root end so that cloves slip out of skins into small bowl. Use immediately or cover and refrigerate up to 1 week.