Pickling side dishes is a habit of many people, such as cucumbers, cabbages and radishes. Eggplants can also be pickled. Many people may not be familiar with this practice. So, how to pickle garlic eggplant? That is to say, to pickle garlic and eggplant together, it is necessary to steam the eggplant, then add some seasonings such as soy sauce and monosodium glutamate, and then add garlic. The curing time does not need to be too long, depending on personal taste.

Calories of ingredients recipe: 5 1.3 (calories)

condiments

Eggplant 200 grams

40 grams of garlic

Coriander 30 grams

condiments

Appropriate salt content

Appropriate amount of chicken essence

Methods/steps

1 Wash the long eggplant, because it is not peeled, so be careful when washing it.

Talk about getting rid of eggplant. The picture below is a steaming map, which is used to make a look.

3 then steam the eggplant on a steamer, divide it in two, and let it cool for later use.

Take out the garlic prepared below.

Mash garlic and I will grind it with a cooking machine.

6 Then put garlic and coriander foam together and stir well, then add salt and chicken essence. This amount should be added according to everyone's taste.

When the eggplant is cold, we stuffed the eggplant with garlic and coriander foam, not too much, just a flat layer. All packed, covered with plastic wrap, marinated for 7 days, or put in jars at low temperature.

You can eat it in 87 days. If you are afraid of spoilage, you can put it in the refrigerator and eat it as you like. Just tasted it, saliva!

Matters needing attention

Don't forget to add salt and chicken essence when cooking garlic paste again.

Keep it in a cool and hygienic place.

It doesn't need to be marinated for too long, within 7- 15. Of course, it should be pickled in the refrigerator according to the temperature at home, if it is too hot.