Grilled Asian Eggplant With Ginger Sauce

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1/4 cup water

1 tablespoon plus 1 teaspoon sugar

1/4 cup plus 2 tablespoons finely grated fresh ginger

1/4 cup unseasoned rice vinegar

1 teaspoon Asian sesame oil

1/2 cup vegetable oil, plus more for brushing


8 Asian eggplants (2 1/2 pounds), sliced lengthwise, then cut on the diagonal into 2-inch pieces and scored

Purple basil, for garnish (optional)

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