Garlic Eggplant
Overview
When I was little, I often ate garlic eggplant made by my mother at home! It’s a little pickle! I made it today without making it too salty! Less salt! Because you can’t eat too spicy! I didn’t chop the peppers either!
Tags
Ingredients
Steps
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Bought at the supermarket! It is said to be a specialized garlic eggplant! Ordinary long eggplants will work too!
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I used about half a garlic, made with a garlic mashed tool
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Steam the eggplant in a pot until it's soft and glutinous inside! About 15 minutes
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Add oil to the pan and sauté the Sichuan peppercorns and red pepper until fragrant. If you like spicy food, you can chop the pepper into small pieces
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Finally, mix the coriander, chives, minced garlic, pepper oil and chili pepper with salt
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Split the eggplant in the middle
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Put the ingredients into the eggplant! If you don’t control the use of salt, you can sprinkle a layer of salt on the surface of the eggplant! This is the salted garlic eggplant I had when I was a kid! Then put it in the refrigerator to chill!
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It takes about one night, and you can use one as a pickle the next day
