How to make pickled eggplant Ingredients and steps for pickled eggplant

Eggplant is one of my favorite dishes. Sometimes I eat it fried and sometimes stewed. One time when I went home, my mother made some pickled eggplant for us. It tasted so good. So I learned the specific method of pickled eggplant from my mother. I can make some by myself when I want to eat it. Now I write down the method of making pickled eggplant. If you like to eat eggplant, you can also learn to make it.

How to make pickled eggplant

Ingredients for pickled eggplant

When making pickled eggplants at home, you need to prepare two fresh eggplants, an appropriate amount of salt, coriander, garlic, green and red peppers, and a little MSG and sugar.

How to make pickled eggplant

1. Remove the stems of the prepared eggplants, wash them with clean water, and then cut them into long strips for later use.

2. Add water to the pot and bring it to a boil. Then place the cut eggplants on the steamer and steam them for about half an hour. Take them out and drain the water.

3. Wash the coriander, cut it into sections and set aside, peel the garlic and make garlic paste, cut all the green and red peppers into shreds, then put them together in a small bowl, add salt, MSG and sugar and mix well.

4. After the steamed eggplant has cooled down, place it in a container. Put all the pickled vegetables on top of the eggplant and seal the container. Marinate for about 24 hours and the eggplant will be ready. When taking it out to eat, you can add an appropriate amount of sesame oil. It tastes especially delicious and is an ideal choice for porridge or rice.