Northeastern specialties - garlic eggplant

Ingredients: 5 pounds of eggplant, 400 grams of garlic, salt

Making process:

1.5 pounds of eggplants clean, buy eggplants when picking the more tender small eggplants, less moisture, easy to store, the taste will be better.

2. Then remove the root of the cleaned eggplant. Cool water in a pot, put the eggplant into the steamer, steam over high heat for 10 minutes, if you like the soft texture more steam for 5 minutes. Once steamed, remove.

3. Put the eggplant on the counter, use a knife to cut the steamed eggplant, don't cut the bottom, use your hands to gently peel the eggplant, spread it flat, and let it cool.

4.400 grams of garlic to remove the roots, peel, dry the water, marinade will not be bad. Then pat and chop the garlic. After cutting, put into a bowl, add two spoons of salt, stir well.

5. Then put the stirred minced garlic evenly on top of the eggplant, and then smooth it with the back of the spoon.

6. Then fold the eggplant and put it into a water and oil free airtight box. After you put a good layer, sprinkle a little salt so that the eggplant is not easily spoiled. After doing so, cover the sealing lid, put into the refrigerator to keep 24 hours can eat, the longer the marinade the better the flavor, the garlic eggplant is done, very appetizing meal