1. Wash the eggplant and set aside
2. Peel the garlic and set aside
3. Put garlic in a garlic bowl and add a little salt
4. Mashed garlic
5. Put the eggplant on the pot and steam for ten minutes, take it out and let cool
6. Take out one and cut it in the middle
7. Put a little garlic and parsley
8. Prepare all the eggplants one by one, then find a clean glass bottle, put a layer of eggplants and sprinkle a layer of salt until the top, put the lid on the refrigerator, you can eat it for a while.
9. Marinate for a few days and you can eat it out
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