1. Wash the eggplant and steam it in a steamer. Once cooked with chopsticks, don't steam it too badly.

2. Peel the garlic and wash it. It is easier to peel garlic cloves with clear water for a period of time.

Garlic eggplant Os.jpg

3. Put garlic in a garlic jar and mash it with a spoonful of salt. It will be easier to pat garlic with a knife first and then mash it. Garlic must be mashed to fully show its flavor. Never cut into pieces with a knife, because the taste is not strong enough.

4. Cut the coriander into fine powder and mix well in the garlic paste.

Garlic eggplant IW.jpg

5. Take a steamed and air-cooled eggplant, cut one side vertically (the other side is intact), then put a little salt in the eggplant, put a spoonful of mixed garlic in it, and wrap the rest of the eggplant in the same way.

6. Put the wrapped garlic eggplant layer by layer in the fresh-keeping box, sprinkle a layer of salt on each layer, then cover it and leave it for 2 hours before eating. It's best to put it in the refrigerator in summer.