Northeast garlic and eggplant (pickles)

Overview

Small pickles used to serve porridge and porridge in Northeast China

Purple-skinned long eggplants, choose tender ones, wash and steam for 10 minutes; mince garlic and set aside; mince coriander and set aside
Mix garlic paste + coriander paste + all seasonings to make a garlic paste and set aside; split the eggplant in the middle and do not cut it completely
First rub a layer of salt on the inside of the eggplant, then fill the eggplant with garlic paste
Rub a layer of salt on the outside of the eggplant filled with garlic paste, put it in a sealed box, and sprinkle another layer of salt + chicken essence + pepper on the eggplant. When the eggplants are completely cool, seal the box, place in the refrigerator, and marinate overnight. When eating, tear the eggplant into strips, add some sesame oil and mix well. You can also add some chili oil according to your personal taste. Pickles can be stored for about three days