The method of rotten garlic eggplant:

1. Remove the eggplant pedicle and wash it, then steam it in a steamer, and stick it with chopsticks. Never steam it too badly;

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

3. Put garlic in a garlic jar and mash it with a spoonful of salt. It will be easier to pat the garlic with a knife before mashing 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 into the garlic paste and mix well;

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 make the rest of the eggplant in the same way;

6. put the wrapped rotten 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.