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Title: Sweet & Sour Eggplant w/Garlic Chips
Categories: Vegetables, Herbs
Yield: 3 servings

4 cl Garlic; very thinly sliced
1/4 c Sunflower oil
Salt
3 md Japanese eggplants;
- quartered lengthwise then
- cut in 2" pieces
3 tb Soy sauce
2 tb Light brown sugar
1 tb Rice wine vinegar
1 ts Red-pepper flakes
1/2 c Fresh cilantro; rough
- chopped
1/4 c Fresh basil leaves; rough
- chopped

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.

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.

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.

By: Sue Li

Yield: 2 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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