Garlic eggplant pickling method

Eggplant, also known as dwarf melon in my hometown. I believe many people have eaten it, right? It is rich in nutrients and widely loved by people. When I was young, my family planted eggplants, a short tree. When dwarf melons came, the tree would be full of dwarf melons, so many that the whole tree could not bear it. Every time we had to get some bamboo to support the dwarf melon tree. It is a tree that does not require much care when planting and is easy to grow. There are many ways to eat dwarf melons, so how many people have eaten pickled dwarf melons? Today, I will introduce to you the pickling method of garlic eggplant!

Garlic eggplant pickling method

1. Wash the eggplants you bought, cut off the spikes, and steam them in a pot for about 20 minutes;

2. After steaming, take out the eggplant and let it cool down;

3. Chop the coriander, onion and garlic, add some salt and chicken essence and marinate for a while;

4. Scrape the cooled eggplant in the middle to make a crack, then stuff it with cilantro, green onion and minced garlic;

5. Put the eggplants into a sealed box, then put some coriander, green onion, and minced garlic on top of the eggplants and on all sides, and add some salt.

6. Finally, marinate it in the refrigerator for a day and then you can eat it.

Kind tips

1. There should be no oil stains or moisture during pickling.

2. Don’t steam the eggplant for too long. If it is over-mough, it will not taste so good.