1. In the first step, put the small eggplants in a pot and steam them on low heat for 15 minutes. Let the steamed eggplant cool.
2. In the second step, chop the garlic, then sprinkle more salt and mix well.
3. In the third step, cut the washed coriander into small pieces.
4. The fourth step is to spread a layer of coriander, and then evenly sprinkle more salt on the coriander.
5. The fifth step is to split the eggplant into a small mouth, and put the garlic in evenly.
6. The sixth step, put the eggplants neatly in the container, sprinkle the coriander evenly, and then add more salt.
7. The last step is to seal the placed eggplants and put them in the refrigerator. It is best to consume after two days.
8. This is the garlic eggplant marinated two days later, it is very appetizing.
Tips:Add salt according to your taste when making it, but if you want to store it, it's best to add more salt appropriately. After packing in a sealed container, put it in the refrigerator. It's best to eat after two days, it tastes even better!
