The home recipe for oil eggplant pickles is as follows:

Main ingredient: dried eggplant.

Accessories: garlic, ginger, millet chili, soy sauce, balsamic vinegar, salt, chicken essence, sugar.

1, the dried eggplant with scissors cut into small pieces, into a bowl and set aside.

2, boil a kettle of water, pour boiling water into the bowl with the dried eggplant, not over the dried eggplant. Invert a plate and simmer for five minutes.

3, the soaked dried eggplant fish out, control the water, put on a plate and set aside.

4, cut the ginger into thin julienne strips, millet chili cut circles, garlic minced.

5, put the ginger, garlic and chili into the plate with the dried eggplant, add 2 spoons of soy sauce, 1 spoon of balsamic vinegar, 1 spoon of sugar, ? spoon of salt and chicken essence, mix well.