Garlic Eggplant

Overview

Garlic eggplant is a classic pickle in the Northeast. I remember when I was a child in the countryside, every household had several small pickle jars containing various kinds of pickles and pickles. No matter how rich the meal was, there was always a dish of pickles on the table. These unsurprising side dishes are the essence accumulated over many years, storing traces of time and exuding the flavor of life.

Tags

• cold dishes
• home cooking
• summer recipes
• lunch
• students
• coriander
• small purple eggplant
• garlic
• salt

Ingredients

Steps

1. 1 Buy the smaller purple-skinned eggplants, remove the stems and clean them.

   

2. 2 Steam in a pot over medium heat for about 10 minutes until cooked through. Use chopsticks to insert them easily. Do not steam them too softly.

   

3. 3 Take out and let cool for later use.

   

4. 4 Peel 3 heads of purple garlic and press into minced garlic with a garlic press.

   

5. 5 Add appropriate amount of salt and coriander and stir evenly.

   

6. 6 Take an eggplant and score it in the middle with a knife. Do not cut the two ends as shown in the picture. Fill the middle with minced garlic.

   

7. 7 After all the eggplants are stuffed with minced garlic, take a larger container, add a layer of eggplants, sprinkle some salt, then add another layer of eggplants and sprinkle some salt again, repeat this process, and adjust the amount of salt according to your taste.

   

8. 8 Cover with plastic wrap and refrigerate for 1 to 2 days before eating.

   

9. 9 Finished product pictures