Steps of garlic and eggplant 1

Wash the eggplant with pedicels removed and steam it in a steamer. Once cooked with chopsticks, don't steam it too badly.

Second step

Peel and wash garlic. It's easier to peel garlic cloves with water for a while.

Third step

Put garlic in a garlic jar and mash it with a spoonful of salt. It will be easier to pat garlic with a knife before mashing it. Garlic must be mashed to give full play to its flavor. Never cut it into pieces with a knife, because it is not strong enough.

Fourth step

Cut coriander into fine powder and mix well with garlic paste.

Step five

Take a steamed and air-cooled eggplant, cut one side vertically (the other side is intact), then put a little salt in the eggplant, put a spoonful of mixed garlic in it, and cook the rest of the eggplant in the same way.

Step 6

Put the wrapped garlic eggplant in a fresh-keeping box and arrange it layer by layer. Sprinkle a layer of salt on each layer, then cover it and leave it for 2 hours before eating. It's best to put it in the refrigerator in summer.

Finished map of garlic eggplant

Cuisine characteristics

Eggplant is the most common vegetable. Both the north and the south have their own unique ways to eat it, and they are all delicious. But my favorite is our unique garlic eggplant in Northeast China. This dish used to be eaten only in summer and autumn. With the rapid development of north-south traffic, it can be eaten all year round, and it is also a side dish that can't be eaten all year round. However, Northeasters still like to pick some tender eggplant, steam it and freeze it, and then take it out in winter to make garlic eggplant, because they always feel that the southern eggplant in winter can't make the unique taste of garlic eggplant in Northeast China. The prepared northeast garlic eggplant is not torn into strips or chopped, regardless of the size of the eggplant, it is preserved as a whole, revealing the atmosphere and boldness of the northeast people.