1. Be sure to choose tender eggplants, wash them and steam them in the pot for about 40 minutes, steam them, and tear them in half or into small strips, cool and set aside.
2. Prepare garlic mash and chop some.
3. Remove the stems and seeds of the dried chilies, and chop them. You don’t like spicy ones.
4. Mince coriander. spare.
5. Mix the coriander, garlic, crushed pepper and salt.
6. Just spread the mixed ingredients evenly on the eggplant. You can eat it right after you finish it. If you can't eat it, keep it in a sealed and refrigerated container.
Tips:Eggplants are on the market in large quantities, so you can make more of them at once. They can be stored in cold storage for about half a month. Those who like to eat sour can operate while the eggplant is warm, and then seal it.
