Eggplant Pickled with Coriander

Name: Eggplant Pickled with Coriander
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 8 eggplant; Some Coriander; 1 tablespoon salt; 3 heads garlic

by Qiuyue0815

4.6 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

3

Various vegetables and fruits are abundant in autumn, and common vegetable practices like eggplant are even more diverse.
Cilantro-garlic eggplant, we are used to call it cilantro pickled eggplant (coriander is coriander), usually available in supermarkets. In fact, the method is very simple: steam the eggplant, cut it in half, spread garlic and coriander, pickle it with salt, and eat it in one or two days or two or three days. A mouthful of porridge is refreshing and appetizing.

Ingredients

8 Eggplant
Some Coriander
1 tablespoon Salt
3 heads Garlic

Eggplant Pickled with Coriander

1. Prepare the ingredients

2. Eggplants are steamed on a basket until they are half cooked

3. Garlic peeled off

4. Use a garlic press to make garlic paste

5. Cut coriander into small pieces; salt the garlic and coriander

6. Coriander and garlic paste and mix well

7. Let the eggplant cool. Cut the eggplant stalk into half or three with a knife. Be careful not to cut through the stalk.

8. Put the coriander and garlic in the middle of the eggplant, as shown in the picture

9. This is the pure garlic eggplant and parsley garlic eggplant. Sprinkle some salt on the surface of the eggplant, cover it or seal it with plastic wrap, and leave it for two or three days to eat.