Eggplant Salad

Eggplant Salad

1. My experience is to choose thin eggplants. Thick eggplants are usually big and unpalatable. Wash the coriander and chop it;

2. Peel the garlic, add some salt, and mash;

3. After being mashed, it is a sticky garlic paste. It is said that this state is the state where the nutrients in garlic are most easily absorbed;

4. Steam the eggplant in a steamer for about ten minutes. Use chopsticks to pierce it through and it will be steamed; take it out and let it cool for later use;

5. Eggplant cut into small pieces

6. Add coriander and garlic, add light soy sauce;

7. Put a little bit more salt. When pounding the garlic, you added salt and light soy sauce. This time just put a little bit of salt, don’t add too much;

8. Mix evenly and you can eat.

Tips:

After eating garlic, I have a breath, eat a few raw peanuts, chew all the time, don't swallow, chew for 5 minutes, it will be basically tasteless. If it still tastes good, just take a few tablets and chew for another 5 minutes. If you don't believe me, try it! 😋