How to make pickled garlic eggplant How to make pickled garlic eggplant

When I went back to my hometown some time ago, my mother made pickled garlic eggplant for us, which was very delicious. Later, I learned the specific method of pickled garlic eggplant from my mother. After returning home, I made it several times and felt it was very successful. Now I will write down the specific method of making pickled garlic eggplant so that friends who like to eat eggplant can learn how to make pickled garlic eggplant.

How to Make Pickled Eggplant with Garlic

Ingredients for pickled garlic eggplant

When making pickled garlic eggplant at home, you need to prepare six eggplants, 250 grams of coriander and three heads of garlic, as well as an appropriate amount of table salt.

How to make pickled garlic eggplant

1. Wash the prepared coriander and cut it into small pieces. Peel the garlic and mince it, then add salt and mix thoroughly before marinating.

2. Steam the eggplant until it is cooked through and you can easily insert a chopstick into it. This means the eggplant is cooked through. You can turn off the heat and let the steamed eggplant cool down naturally.

3. Let the steamed eggplant cool down naturally, then add coriander and the prepared sauce. After mixing well, place the eggplants in layers, sprinkle a thin layer of salt between each layer, and finally seal it. After two or three days, the pickled garlic eggplant will be ready and can be taken out and eaten.

Notes on making pickled garlic eggplant

When making pickled garlic eggplant at home, you must let the eggplant cool down naturally, otherwise it will easily go bad during the pickling process. In addition, the container where the pickled garlic eggplant is placed must also be drained of moisture, otherwise it will also cause the eggplant to go bad. Also, when steaming the eggplant, open the lid of the pot immediately after steaming, otherwise the steamed eggplant will turn black, affecting the color of the finished product.