1. Put the eggplant in a steamer and steam until it is 78% mature.

2. Peel the garlic and press it into mashed garlic with a garlic press.

3. Cut the coriander into small pieces; Marinate garlic and coriander with salt.

4. Mix coriander and garlic together.

5. Let the eggplant cool and cut it in half or three and a half from the stem with a knife. Be careful not to cut off the stem.

6. Put coriander and garlic paste in the middle of eggplant, as shown in the figure.

7. This is made of pure mashed garlic eggplant and coriander mashed garlic eggplant. Sprinkle some salt on the surface of eggplant, then cover it or seal it with plastic wrap. You can eat it after two or three days.