Pressed leek and eggplant

Overview

How to cook Pressed leek and eggplant at home

Tags

• vegetarian dishes
• chives
• eggplant
• red tip chili pepper
• garlic
• salt

Ingredients

Steps

1. 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 it in a cage for about 7 minutes. Wrap it in a clean and oil-free cage cloth while it is still hot. Put a heavy object on it to squeeze out the water inside the eggplant. The effect of this step is as shown in the picture

   

2. 2 Chop the garlic, red pepper and chives separately and mix them with salt to form the filling, as shown in the picture

   

3. 3 Fold the mixed stuffing into the dried eggplant one by one

   

4. 4 Arrange the stuffed eggplants flatly in a basin, press them with a flat plate, and seal them with plastic wrap. They will be ready to eat in about 7 days at room temperature

   

5. 5 The tangy aroma of garlic mixed with the aroma of leeks and a hint of spiciness is definitely the best side dish to eat with a bowl of noodles or a bowl of porridge

   

6. 6 I remember when I was a child, every time I came home from school, I couldn’t wait for my mother’s food to come out of the pan, so I would grab the steamed buns that had just come out of the pan with one hand and pull a piece of pressed leek and eggplant with the other. That sweet feeling would make me salivate every time I think about it!