Equipment
Ingredients
Main
- 4 garlic, very thinly sliced
- 60 ml sunflower oil
- 1 g salt
- 3 japanese eggplants, quartered lengthwise then cut into 5cm pieces
- 45 ml soy sauce
- 26 g light brown sugar
- 15 ml rice vinegar
- 1 g red-pepper flakes
- 15 g cilantro, roughly chopped
- 7½ g basil, roughly chopped
Nutrition (per serving)
Method
Place a small sieve over a heatproof bowl to prepare for straining.
Combine the sliced garlic and oil in a medium skillet and heat over medium-low (approx. 150°C/300°F).
Fry the garlic, stirring occasionally, until it is light golden brown and the bubbling stops, about 3 to 4 minutes.
Strain the garlic chips through the sieve into the bowl, then move the chips to a paper-towel-lined plate.
Season the garlic chips with salt and set aside; return the garlic-infused oil to the skillet.
Increase heat to medium-high (approx. 200°C/400°F) and add eggplant pieces to the skillet in batches.
Cook eggplant for 6 to 8 minutes per batch, stirring occasionally, until the cut sides are golden and skins are wrinkled.
Reduce heat to medium-low (approx. 100°C/212°F) and add soy sauce, brown sugar, vinegar, and red-pepper flakes.
Simmer for 1 to 2 minutes while tossing the eggplant until the sauce has thickened and coated the vegetables.
Serve the eggplant immediately, topped with chopped cilantro, basil, and the reserved garlic chips.
Chef's Notes
- For the crispiest garlic chips, ensure the garlic is sliced uniformly thin and the oil is at a consistent medium-low heat. Avoid overcrowding the pan, which can steam the garlic instead of frying it.
- Japanese eggplants are preferred for their tender flesh and thin skins, which absorb the sauce beautifully. If unavailable, regular eggplants can be used, but may require a slightly longer cooking time.
- The key to a good sweet and sour sauce is balance. Taste and adjust the sugar, vinegar, and soy sauce ratios to your preference before adding the eggplant.
- Don't overcook the eggplant. It should be tender but still hold its shape. Overcooked eggplant can become mushy.
Storage
Refrigerator: 3 days — Eggplant will soften significantly upon reheating.
Reheating: Reheat in a skillet over medium heat until warmed through.
