Grilled Asian Eggplant with Ginger Sauce

In a heatproof glass bowl, combine water and sugar and microwave at high power 10 seconds, until sugar is dissolved. Add grated ginger, vinegar, sesame oil, and 1/2 cup vegetable oil and season with salt.

Set a large steamer basket in a large saucepan, add 1/2 inch water, and bring to a boil over moderately high heat. Steam eggplant in batches, cut side down, until just tender, about 4 minutes.

Heat a grill pan. Lightly brush eggplant all over with vegetable oil. Grill over high heat until grill marks appear, about 30 seconds per side, then transfer to a serving platter. Spoon ginger sauce over eggplant. Garnish with purple basil (if using) and serve at once.