1. Soak the garlic in water for a period of time in advance to facilitate peeling.
2. Wash the eggplants and steam them in a steamer.
3. The eggplant should not be steamed too soft, just use chopsticks to penetrate it and let the steamed eggplant cool for later use.
4. Peel garlic.
5. When pounding garlic, add some salt. The pounded garlic will be thicker and easier to taste when marinated.
6. Add an appropriate amount of salt to the garlic and mix well, at least twice the amount of salt used for cooking.
7. Wash the coriander.
8. Mince.
9. Stir in the garlic paste.
10. If the cold eggplant is relatively small, it can be cut directly from the middle.
11. Add an appropriate amount of garlic paste.
12. Fold it in half and do the same for the rest of the eggplant. If the eggplant is longer, cut it in half horizontally and then stuff it with garlic.
13. Put it in the fresh-keeping box, and put it in a safe place
14. Sprinkle a layer of salt on each layer.
15. Place another layer and sprinkle with salt.
16. All the eggplants are stuffed with mashed garlic, placed well, and put in the refrigerator after sprinkling salt. The marinated garlic eggplant is best not to be eaten at that time. After marinating for a day, the eggplant will be fully flavored and the garlic will not be so spicy. It will taste more delicious. It's perfect to go with porridge.
