Garlic Eggplant
Overview
Eggplant is my favorite ingredient. It is also one of the most popular ingredients in summer. It is also one of the few purple vegetables with extremely rich nutritional value. Whether steamed, stir-fried, grilled or served cold, the delicious and unique taste of eggplant always makes people feel happy and satisfied. Garlic eggplant is a flavored side dish from Northeast China. It is good for stomach and digestion. It is really a delicious snack to accompany meals in summer.
Tags
Ingredients
Steps
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Clean the small eggplants.
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Remove the stems from the small eggplants and put them into a steamer. After the water boils, steam them for eight minutes and turn off the heat. (Don’t steam the eggplant, which will make it too mushy and shapeless)
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Steamed baby eggplants.
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Peel the garlic, flatten it and chop it into fine pieces, or mash it into minced garlic to make it more flavorful. Chop the coriander into fine pieces.
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Put the minced garlic and coriander into a bowl, add salt and mix well.
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Take a small eggplant that has been left to cool, break it open gently with your hands without breaking it, and add the minced garlic and coriander inside.
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Do all the small eggplants like this, put one layer on the plate, sprinkle with a layer of salt, then put a layer of eggplants, sprinkle with a layer of salt. After making it, wrap it in plastic wrap and refrigerate it for one day before eating.
