How to pickle eggplant? How to pickle eggplant?

Everyone eats eggplants, and there are many ways to eat them. You can stir-fry them, stew them, or steam them. But have you ever eaten pickled eggplants? Do you know how to pickle them? Pickled eggplants are the most common way to eat eggplants in Northeast China. I will write out the steps of pickled eggplants in a while, and you will know how to pickle them after reading them.

How to pickle eggplant? How to pickle eggplant?

Ingredients for pickled eggplant

When pickling eggplant, you need to prepare two kilograms of fresh eggplant, four ounces of coriander, three ounces of chili pepper, three heads of garlic, an appropriate amount of sesame seeds, and an appropriate amount of salt.

How to make pickled eggplant

1. Wash the eggplants with clean water, remove the stems, pick the coriander, wash it with clean water and set aside. Remove the skin of the garlic and make garlic paste. Wash the chili peppers and cut them into small dices.

2. Cut the eggplant in the middle with a knife and place it on the steamer. Add water and a small amount of white vinegar to the pot, then put the steamer on it, cover the pot, turn on the heat and steam. After the eggplant is cooked, take it out and let it cool down.

3. Put the chopped chili pepper into the mashed garlic, then add the finely chopped coriander, and finally add salt and sesame oil, mix well and set aside.

4. After the eggplants in the pot are steamed, take them out and let them cool down. Then put the prepared stuffing in the middle of the eggplant, press it firmly and put it in a clean container. Finally, put all the remaining stuffing in. Then cover the container with a lid and put it in the refrigerator to marinate. After three to five days, the eggplants will be flavorful and you can take them out and eat them whenever you want.