Garlic Eggplant

Garlic Eggplant

1. Buy purple eggplants that are smaller, and clean the stalks.

2. Put it in a pot and steam for about 10 minutes. Use chopsticks to penetrate it easily. Don't steam it too softly.

3. Take out and let cool for later use.

4. 3 heads of purple garlic peeled and pressed into garlic with a garlic press.

5. Add appropriate amount of salt and coriander and stir well.

6. Take an eggplant and scratch it in the middle with a knife. Don't cut the ends as shown in the picture, and stuff it with garlic in the middle.

7. After all the eggplants are stuffed with garlic, take a larger container, lay a layer of eggplants, sprinkle some salt, and then lay the next layer of eggplants and then sprinkle salt. Repeat this process, and adjust the amount of salt according to your own taste.

8. Cover with plastic wrap and store in the refrigerator for 1 to 2 days before eating.

9. Finished picture

Tips:

1. Adjust the amount of this table salt according to your preference. We usually put more here because it is eaten as pickles.
2. The amount of garlic is also a lot, and the amount of coriander is enough.
3. Don't get oily during the marinating process.
4. For eggplant, it is better to choose the very small eggplant with purple skin, which is more tender and tastes good.