Servings: 2 to 4

4 cloves garlic, very thinly sliced 4 cloves garlic, very thinly sliced
¼ cup sunflower oil or other neutral oil ¼ cup sunflower oil or other neutral oil
Kosher salt Kosher salt
3 medium Japanese eggplants (about 1 pound total), quartered lengthwise then cut into 2-inch pieces 3 medium Japanese eggplants (about 1 pound total), quartered lengthwise then cut into 2-inch pieces
3 tablespoons low-sodium soy sauce 3 tablespoons low-sodium soy sauce
2 tablespoons light brown sugar 2 tablespoons light brown sugar
1 tablespoon rice wine vinegar 1 tablespoon rice wine vinegar
½ to 1 teaspoon red-pepper flakes ½ to 1 teaspoon red-pepper flakes
½ cup fresh cilantro, roughly chopped ½ cup fresh cilantro, roughly chopped
¼ cup fresh basil leaves, roughly chopped ¼ cup fresh basil leaves, roughly 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.

Serve with rice and a chili-oil fried egg to make a meal.  Serve with rice and a chili-oil fried egg to make a meal.