Pressed Leek Eggplant

Pressed Leek Eggplant

1. Wash the eggplant and cut it into two or three pieces according to the size. Be careful not to cut off the head of the eggplant. Then steam the eggplant for about 7 minutes. Wrap it in a clean, oil-free cage cloth while it is hot. Press a heavy object to place the eggplant. The water inside is squeezed out, the effect of this step is shown in the figure

2. Chop garlic, red-tip chili, and leeks separately and mix well with salt to make fillings, as shown in the figure

3. Pinch the mixed fillings one by one into the eggplants that are pressed dry

4. Place the eggplant with fillings in a pot, press it with a flat plate, and seal it with plastic wrap. You can eat it in about 7 days at room temperature.

5. The tangy garlic is mixed with the aroma of leeks, and it is slightly spicy. It is definitely the best side dish to eat a bowl of noodles or a bowl of porridge.

6. I remember when I was young, whenever I came home from school and couldn't wait for my mother's food to be cooked, I would hold the steamed buns in one hand and pull a slice of eggplant with leek in the other. That sweet feeling would swallow my mouth every time I think of it!