2. Wash the eggplant.

3. Steam on the pot for 10 minutes, press it with chopsticks, and the eggplant will soften and take it out to cool.

4, the garlic head is divided into petals, soaked in water for 20 minutes, the skin is easy to fall off, and it can also get rid of some spicy.

5. Wash the coriander and drain it for use.

6. Cut parsley and garlic cloves into pieces.

7. Put two kinds of broken foam into a bowl, add salt and monosodium glutamate and mix well. Leave it for 5 minutes and taste it for later use.

8. Cut the eggplant in the middle and wrap it with mixed garlic and coriander.

9. Take a dissolver, preferably glass or crock products. Lay a layer of eggplant and sprinkle a thin layer of salt.

10, a little more salt on the top layer.

1 1, eggplant set, cover. Put it in the fresh-keeping layer of the refrigerator and you can eat it in 5~7 days.

12, pickled garlic eggplant, pour it up and down after one day, so that the saltiness can be balanced. You can also try it. If it's weak, sprinkle some salt, because it's weak and sour and you can't eat it.

13, if you like spicy food, you can cut some pepper foam and mix it with garlic and coriander, and you can eat garlic eggplant with spicy taste. Remember never to put pepper powder with oil.