By cooking.nytimes.com

Sweet and Sour Eggplant With Garlic Chips

Ingredients

2 servings

4 clovesgarlic

very thinly sliced

¼ cupsunflower oil

or other neutral oil

kosher salt

1 poundJapanese eggplants

medium, quartered lengthwise then cut into 2-inch pieces

3 tablespoonslow-sodium soy sauce

2 tablespoonslight brown sugar

1 tablespoonrice wine vinegar

½ teaspoonred-pepper flakes

½ cupfresh cilantro

roughly chopped

¼ cupfresh basil leaves

roughly chopped

Instructions