1. Remove the eggplant pedicle and wash it, then steam it in a steamer. Just stick it with chopsticks. Don't steam it too badly.

2. Peel the garlic and wash it clean. It is easier to peel the garlic cloves with water for a while.

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 so that the garlic flavor can be fully displayed. Never cut it into pieces with a knife, because the flavor is not strong enough.

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

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, then put a spoonful of mixed garlic into it and wrap it, and the rest of the eggplant will be prepared in the same way.

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