Sweet and Sour Eggplant With Garlic Chips
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cloves garlic, very thinly sliced
- ¼cup sunflower oil or other neutral oil
- Kosher salt
- 3medium Japanese eggplants (about 1 pound total), quartered lengthwise then cut into 2-inch pieces
- 3tablespoons low-sodium soy sauce
- 2tablespoons light brown sugar
- 1tablespoon rice wine vinegar
- ½ to 1teaspoon red-pepper flakes
- ½cup fresh cilantro, roughly chopped
- ¼cup fresh basil leaves, roughly chopped
Nutritional analysis per serving (4 servings)
253 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 30 grams carbohydrates; 13 grams dietary fiber; 19 grams sugars; 5 grams protein; 1047 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set a small sieve over a heatproof bowl. Combine garlic and oil in a medium skillet and heat over medium-low. Cook garlic until light golden brown and crisp and the bubbles have subsided, 3 to 4 minutes, then quickly strain the garlic chips into the sieve set over the bowl. Transfer the garlic chips to a paper towel-lined plate, season with kosher salt and set aside. Transfer the garlic oil back to the skillet.
- Step 2
Heat the garlic oil over medium-high. Add the eggplant in batches, adding more as they shrink in size and space permits, and cook, stirring occasionally, until cut sides of eggplant are golden-brown and skins are slightly wrinkled, 6 to 8 minutes.
- Step 3
Add the soy sauce, sugar, vinegar and red-pepper flakes and reduce the heat to medium-low. Simmer, tossing the eggplant to coat, until sauce thickens, 1 to 2 minutes. Serve topped with fresh herbs and garlic chips.
Private Notes
Comments
I am addicted to this dish. As always, ignore the recommended garlic quantity and measure the slices out with your biting, burning, garlic-soaked, vampire-protected soul.
Great recipe as is, but to take it up a notch try using Chinese black vinegar instead of rice wine vinegar. This will make it more sour and add a depth of flavour that will suit lovers of strong & bold tastes.
This is stupidly delicious. I had to hide the garlic chips after making them so the hubby and I wouldn’t EAT THEM ALL before dinner. Added some mint into the basil/cilantro. Couldn’t find Japanese eggplant (hrmph) so subbed one medium more-oval-than-round Italian eggplant. I think it would be better with Japanese. Served with black rice, blistered green beans with garlic, ginger and sesame, and pre-made potstickers for a nice Friday evening dinner.
Absolutely delicious!!! Used a combination of Japanese and Italian Eggplant and a Zucchini. Doubled the Veg and 2.5x the garlic chips, Herbes and sauce. Added shrimp sautéed with garlic and ginger at the end. My not a fan of eggplant Husband loved it! Thank you for this!!
Absolutely delicious!!! Used a combination of Japanese and Italian Eggplant and a Zucchini. Doubled the Veg and 2.5x the garlic chips, Herbes and sauce. Added shrimp sautéed with garlic and ginger at the end. My eggplant hating Husband loved it! Thank toi
This is amazing! I added a bit of Oyster Sauce, because I really like it, but the recipe would have been fabulous without it. But I'm not sorry I fussed with the recipe. Doing this on repeat as long as I can get Japanese eggplant 😋 I live remote, can't always have what I want. But, oh, the weather and views. There are trade offs.