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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 269 kcal
- Protein
- 3 g
- Carbohydrates
- 21 g
- Fat
- 20 g
- Fiber
- 5 g
- Sugar
- 15 g
- Sodium
- 964 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 17 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 487 mg
- Calcium
- 43 mg
- Iron
- 0.8 mg
- Magnesium
- 37 mg
- Phosphorus
- 74 mg
- Zinc
- 0.5 mg
- Vitamin A
- 116 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 8.8 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.10 mg
- Niacin
- 1.4 mg
- Folate
- 37 mcg
- Water
- 155 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Garlic chips are bitter
Cause: Garlic was overcooked or heat was too high
Fix: Cannot be fixed; discard and restart with fresh garlic and oil
Prevention: Remove garlic from heat as soon as it turns light golden; it will continue to brown in the sieve
Eggplant is greasy and soggy
Cause: Oil temperature was too low or pan was overcrowded
Fix: Increase heat slightly to help evaporate excess moisture, though texture may remain soft
Prevention: Ensure oil is shimmering before adding eggplant and cook in batches to maintain heat
Cultural Context
Sweet and sour eggplant dishes are a popular staple in Chinese cuisine, with regional variations found across the country. This preparation, often referred to as 'Yu Xiang Qie Zi' (fish-fragrant eggplant), is known for its complex flavor profile that balances savory, sweet, and tangy notes. It's a versatile dish that can be served as a side or a main course.
