Garlic Eggplant

Name: Garlic Eggplant
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 500g eggplant; Some parsley; Some salt

by Jun Meng dark blue

4.6 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

Garlic eggplant is a famous dish of Han nationality in the Northeast. Steam the eggplant in a pot and let cool. Sprinkle salt in the mashed garlic and stir well. Tear the eggplant and fill it with the garlic. Place it in a container. Sprinkle a layer of salt on a layer of eggplant until it is all done. Put it in the refrigerator for 3-5 days, wait until the garlic and salt are fully flavored before eating. Take out and eat, cut into sections, sprinkle with chili oil, monosodium glutamate, coriander, and mix well. The taste is cool and salty with the spicy garlic flavor of raw body fluid, which is good for stomach and digestion. It is very good for serving. "

Ingredients

500g Eggplant
Some Parsley
Some Salt

Garlic Eggplant

1. Ingredients: Eggplant 500g Ingredients: Coriander Seasoning: Salt

2. Remove the stalks of the eggplant and wash it, then put it in a steamer and steam it. Use chopsticks as soon as it is cooked. Don't steam it too badly;

3. Let the steamed eggplant cool for later use;

4. Put the garlic in the garlic jar and mash it with a spoonful of salt;

5. Cut the parsley into finely minced pieces and mix well with the garlic;

6. Take an eggplant that has been steamed and let cool, cut it on one side vertically (the other side is complete), then put a little salt in the eggplant, then take a small spoonful of mixed garlic and put it in and wrap it. The rest of the eggplant is also Do it in the same way;

7. Put the wrapped garlic eggplants in a fresh-keeping box and place them layer by layer. Sprinkle a layer of salt on each layer, then cover the lid and let it sit for 2 hours before eating.

Tips:
1. The amount of salt should be small, if it is too much, it will be salty
2. The prepared garlic eggplant is best stored in the refrigerator in summer.