Spicy Garlic Eggplant

Overview

This little pickle is the garlic eggplant that Northeastern people love most. In the Northeast, there are many ways to make garlic eggplant. The simplest garlic eggplant is to steam the eggplant, directly wrap it with garlic paste, a layer of eggplant and a layer of salt, and put it into a jar. It is salty and can be eaten all winter long. My mom's pickled garlic eggplants are different from other ones. Neighbors say they are super delicious. I have loved eating this little pickle made by my mom since I was a child. It can be made into pickles or eaten as a vegetable. It is spicy and delicious, spicy but not salty, fragrant but not greasy. It is very appetizing and delicious. The more you eat it, the more addictive it is. It is so delicious that you can't stop eating it.

Tags

• cold dishes
• home cooking
• lunch
• dinner
• chili
• coriander
• doubanjiang
• eggplant
• mushroom powder
• oil
• garlic
• peppercorns
• salt

Ingredients

Steps

1. 1 Wash the eggplant. In the past, smaller eggplants were chosen for pickled eggplants. They were very salty and could be eaten as pickles. One eggplant was just right for the whole family to eat at a time. Now, it doesn’t matter the size when eaten as a vegetable. It’s not very salty and you can eat several eggplants at a time.

   

2. 2 Add an appropriate amount of water to the pot, put on the steaming curtain, put in the eggplants, bring to a boil over high heat and steam for three to five minutes. Don't oversteam, as water will come out after steaming and the pickles will not be pickled. Steam until soft and cooked.

   

3. 3 Take out the steamed eggplant and let cool and set aside. Don't marinate too much at one time, as nitrites will develop over time. I steamed 5 eggplants for just one meal.

   

4. 4 Peel and wash fresh garlic, soak coriander and pepper in light salt water for about 10 minutes, and clean. Red peppers are the best, and the color combination is beautiful. You can’t buy them now, but after the dog days, red peppers will be available.

   

5. 5 Chop garlic, chili, and coriander separately.

   

6. 6 Add an appropriate amount of oil to the wok, sauté the peppercorns until fragrant, remove and discard, then sauté the minced garlic until fragrant. Leave a little minced garlic until it is out of the pan. The garlic will be fragrant.

   

7. 7 Add chopped chili and stir-fry until there is no moisture in the chili.

   

8. 8 Add bean paste and stir-fry until fragrant. You can add light soy sauce without bean paste, and add a little salt to taste. Or you can replace it with any sauce you like.

   

9. 9 Turn off the heat, finally add the chopped coriander, remaining chopped garlic, and a little mushroom powder and stir-fry evenly.

   

10. 10 Take it out of the pan and let it cool. Be sure to wait until the filling is completely cool before wrapping it. Otherwise, the filling will be unevenly cooled and heated. If it is not salty and cannot be eaten on the same day, it will easily spoil. Take a cooled eggplant, use chopsticks to cut it in the middle, do not cut the two ends thoroughly, use a small spoon to scoop the fried filling into the middle, and wrap it in the eggplant. Pay attention to put as much filling as possible on both ends to make it delicious. The eggplant is steamed just right and no water comes out. The same goes for the pickled garlic eggplant. The eggplant must not be over-steamed.

    

11. 11 The wrapped eggplant buns look very appetizing. When eating, you can also tear the eggplants into strips and mix them with the fillings. It is better not to use a knife to cut them. It is especially appetizing for rice.