Tools/Materials: 800g of eggplant, appropriate amount of coriander, appropriate amount of garlic, appropriate amount of salt, steamer, bowl and plate.

1, eggplant pedicled and washed. As shown in the figure below.

2. Steam in a steamer for 15 minutes, and take it out to cool. As shown in the figure below.

3, chopped parsley, add minced garlic salt. As shown in the figure below.

4. Mix well. As shown in the figure below.

5. Cut the eggplant in the middle and put the stuffing in. As shown in the figure below.

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

7. Put it in the refrigerator for one night and you can eat it the next day. As shown in the figure below.