How to make Northeastern pickled garlic eggplant

Eggplant is an annual herbaceous plant of the genus Solanum in the Solanaceae family. It is a perennial plant in the tropics. Its color is mostly purple or purple-black, and there are also light green or white varieties. Eggplants also have many different shapes, including round, oval, and long strips. Eggplants are very common in our daily lives, and there are many ways to eat them, but the most common way to eat them is to stir-fry them. Today we are going to learn how to make Northeast pickled garlic eggplants.

How to make Northeastern pickled garlic eggplant

1. Prepare the ingredients you need; eggplant, garlic, coriander, salt, etc. Try to choose long eggplants, smaller and tenderer ones. If you like spicy food, you can add chili peppers, chili sauce, etc.

2. Wash the eggplants, do not cut them, put the whole eggplant into the steamer and steam for about 10 minutes. Poke it with chopsticks and if it can be pierced, let it cool and set aside.

3. Put the garlic into a garlic press and mash it into a paste. Add about 4 spoons of salt and mash it together. If you like sesame oil, you can also add an appropriate amount of sesame oil.

4. Throw the eggplant in the middle, without cutting off the bottom layer, spread garlic paste and coriander on it, put the spread eggplant into a container, and sprinkle a layer of coriander and a layer of salt on it.

5. Seal the container and put it in the refrigerator. It can be eaten after about two days. If you like onions, you can also add some chopped green onions.