Pickling method of garlic eggplant in Northeast China is as follows:

Materials: 800 grams of small eggplant, the right amount of parsley, the right amount of garlic, the right amount of salt.

Steps:

1, the eggplant to remove the tip and wash. As shown in the picture below.

2, steam on the steamer for 15 minutes, remove and cool. As shown in the picture below.

3, chopped parsley, add garlic salt.

4, mix well. As you can see in the picture below.

5, eggplant center cut, put the filling in. As shown in the picture below.

6: Put a layer of eggplant and sprinkle a layer of salt. As shown in the picture below.

7: Put it in the refrigerator overnight, and you can eat it the next day. As shown in the picture below.