Pressed Leek Eggplant

Name: Pressed Leek Eggplant
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces eggplant; Small handful Chives; 1 end garlic; 6 tablespoons Chopped pepper; 4 tablespoons salt; Some White wine

by Hani 22

4.9 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

The pressed leek eggplant is made for my dad. It is reasonable to say that you should not eat this cold dish in autumn. Who knows why his old man wants to eat this, I am not too interested in this pressed leek eggplant, because it contains I don't like the leeks that I eat very much. . .
PS: If you don’t like leeks like me, you can remove the pickled eggplant. "

Ingredients

2 pieces Eggplant
Small handful Chives
1 end Garlic

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6 tablespoons Chopped Pepper
4 tablespoons Salt

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Some White Wine

Pressed Leek Eggplant

1. Prepare the materials.

2. Cut the eggplant into 4 halves.

3. Cut the leek into sections.

4. Mince garlic.

5. Bring water to a boil in a pot, add eggplant, and steam for 8 minutes on high heat.

6. Take it out and put it on the chopping board.

7. Use a chopping board or heavy object on it to control the excess moisture of the eggplant and press for 30 minutes.

8. Chop pepper, mashed garlic, and stir under salt.

9. Put some steamed eggplants in a sealed bottle.

10. Add some leeks.

11. Pour in some seasonings, and then pour in a little white wine.

12. The remaining eggplant, leeks, seasoning, and white wine are added to the pancakes in sequence until the filling is finished. Cover the lid and marinate for 1 to 2 days.