It takes about a week for the slight fermentation process to be ready to eat, with purple color appearing inside the eggplant as the best state.

Practice:

1, eggplant clean, with a knife in the middle of the eggplant cut a knife, cut to the location of the eggplant tip can be, do not split in two.

2, put on a plate, on the pot steamed; time depends on what pot to steam, but as long as the eggplant with chopsticks, feel softened, it is almost.

3. Take the steamed eggplant out and let it cool.

4, cool the eggplant just in time to prepare the marinade ingredients. Wash the cilantro, wring out the water, cut into minced spare; garlic cloves peeled and pounded into garlic paste (to garlic paste is delicious, the secret is to put a little bit of salt in the pounding of garlic, a few drops of water, so that the pounded garlic paste will be particularly viscous, tasty); the cilantro, garlic paste in the salt and mix well (how much salt can be put to see the taste of each person, you can be stirred, tasted a little more than the usual taste of the salty on the line).

5, will stir the parsley and garlic paste sandwiched in the middle of the cooled eggplant, placed in a sealed box, cover the lid, and put in the refrigerator to marinate for two days you can eat.

6, when eating, you can tear the eggplant into strips.