Garlic Eggplant

Overview

I grew up eating garlic eggplants. During the autumn harvest season every year, my mother would always pick the eggplants from the small vegetable garden, pluck some coriander, pick a few peppers, get some garlic, and just toss in the delicious food! This garlic eggplant belongs to the pickle category and is great with rice!

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• old man
• late night snack
• autumn recipes
• chili
• coriander
• small eggplant
• garlic
• salt

Ingredients

Steps

1. 1 There is no need to remove the pedicles of the small eggplants, just cut off the tails, wash them and steam them

   

2. 2 Cut open the belly of the eggplant and let cool until completely cool

   

3. 3 Peel the garlic and chop into minced garlic, chop the chili into minced chili, chop the coriander into a bowl

   

4. 4 Add salt and mix well, add a little more to make it saltier, and the garlic eggplant filling is ready

   

5. 5 Stuff the stuffing into the eggplant belly, place it in a crisper with a layer of salt and layer the eggplant, cover it and marinate it in the refrigerator overnight or for a few days.

   

6. 6 This is garlic eggplant that has been marinated overnight. It is still a little bit not fully marinated, but it is still delicious.

   

7. 7 Finished product picture!

   

8. 8 Finished product picture!

   

9. 9 Finished product picture!