Indonesian-style Grilled Eggplant with Spicy Peanut Sauce

INGREDIENTS

• 1 eggplant (about 1 1/4 pounds), cut into 1/2-inch-thick slices
• 1 garlic clove, minced
• 1 shallot, minced
• a 2-inch-long fresh hot red chili, chopped fine (wear rubber gloves), or 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons Oriental sesame oil
• 1/4 cup ground roasted peanuts
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 2 teaspoons fresh lemon juice, or to taste
• vegetable oil for brushing the eggplant