Garlic Eggplant
1.
The small eggplant does not need to remove the stalk, cut off the tail, wash and steam.
2.
Slice the eggplant belly and let cool until it is completely cool
3.
Peel the garlic and chop into minced garlic, chop the chili into minced chili, and chop the coriander into a bowl
4.
Add salt and mix well, add a little more to make it saltier, the stuffing of the garlic eggplant is ready
5.
Put the stuffing into the belly of the eggplant, put it in a fresh-keeping box with a layer of salt and a layer of eggplant. Cover the lid and let it marinate in the freezer overnight or several days.
6.
This is a garlic eggplant that has been marinated overnight. It's still a bit under-marinated, but it's delicious.
7.
Finished picture!
8.
Finished picture!
9.
Finished picture!
Tips:
1 The stalk of an eggplant that is not cut is that the eggplant will not fall apart when stuffing, and the shape is good, and the stalk is marinated and delicious
2 The steamed eggplant must be completely cooled before filling, or the eggplant is prone to sour
3 The stuffing should be salty, so that it will be marinated quickly and will be kept for a long time
4 Eggplant must have a layer of salt and a layer of eggplant
5 Add more garlic to the garlic eggplant, the other ones can be added according to personal taste, but can’t be omitted
