Garlic Eggplant
by Sake light tea
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Wash the eggplant and put it in a steamer.
2. Put the water in the rice cooker to boil, put the eggplant on it, and steam for seven or eight minutes.
3. After steaming, add salt and mix well.
4. Peel the garlic and press it into a mashed garlic.
5. Wash the coriander, remove the leaves, and cut into the end.
6. Put salt in the garlic
7. Put coriander
8. Add sesame oil and mix well.
9. Add MSG and mix well.
10. Tear the middle of the eggplant by hand
11. Stuff in the mixed garlic and put it in the refrigerator. If you don't want to eat too salty, you can eat it in two or three hours.
Tips:The eggplant I made is steamed and the opening is relatively small, but the garlic paste is deeper, and the opening can also be torn larger, which makes it easier to make garlic paste.
