She Strengthens

Savor the Flavor of Sweet and Sour Eggplant

Logan Square’s beloved restaurant Giant has stolen hearts with its delectable, slightly elevated dishes. One of its signature creations is the sweet and sour eggplant, a culinary masterpiece that will leave you craving for more. Luckily, you can recreate this mouthwatering dish in the comfort of your own home.

A Symphony of Flavors

This complex and fragrant recipe combines tangy, savory, sweet, spicy, and salty notes, making it a true gastronomic delight. To replicate Giant’s magic, you’ll need a few essential ingredients and some basic kitchen equipment.

Gathering Ingredients

Before you begin, make sure you have the following ingredients:

• 1 pound Japanese eggplant, sliced into 2-inch thick rounds
• 3/4 cup sweet yellow onion, sliced into 2-inch thick rounds
• 1 cup plums, halved with the pit removed
• 3 1/2 tablespoons garlic, peeled and sliced thick
• 1/2 tablespoon lemongrass, sliced thin
• 2 tablespoons fresh ginger, peeled and minced
• 2 scallions, green and white parts, sliced thick
• 1 fresh Thai bird chili, whole, tied in a cheesecloth sachet
• 5 tablespoons gochujang
• 2 tablespoons soybean paste, fermented with mushroom (if possible)
• 1 cup rice wine vinegar
• 1/2 cup plus 2 tablespoons sugar
• 1 tablespoon Chinese hot mustard powder
• 3 tablespoons tamari
• 3 teaspoons fish sauce
• 1 teaspoon sesame oil
• 1 tablespoon cilantro or green coriander leaf, chopped
• Peanut oil, canola oil, or vegetable oil for deep frying
• Chopped roasted peanuts for garnish

The Cooking Process

Begin by heating a few tablespoons of peanut oil in a wide, heavy-bottomed pot until it’s almost smoking. Add the ginger, garlic, lemongrass, and scallion all at once, stirring briskly with a wooden spoon to prevent burning.

Next, add the soybean paste and gochujang, continuing to stir until the mixture smells deep and caramelized. Whisk in the rice vinegar, sugar, and hot mustard, then add the sachet of Thai chili. Bring the mixture to a boil, then reduce the heat to a simmer and cook until it thickens noticeably.

Frying and Marinating

Fill another pot 1/4 of the way with oil and heat it to 350 degrees Fahrenheit. In batches, carefully fry the eggplant and onions until golden brown, then remove them from the oil with a spider and place them directly into the marinade.

Once all the eggplant and onions are in the marinade, transfer them to a non-reactive dish and let them come to room temperature. Add the fish sauce, tamari, sesame oil, and coriander/cilantro, then remove the sachet of Thai chili and squeeze out all the juice.

The Final Touches

In a small skillet, heat a few tablespoons of oil and cook the plums, cut side down, until they’re almost black. Cut them into large dice and add them to the eggplant. Let the mixture sit for a few hours before serving, garnishing with chopped peanuts and fresh cilantro.

Tips and Variations

For an added twist, try serving the sweet and sour eggplant with steamed rice or noodles. You can also experiment with different types of eggplant or add other vegetables to the marinade. Whatever your preference, this recipe is sure to become a staple in your culinary repertoire.