1. Wash eggplant and steam in a steamer for 15 to 20 minutes.

2. Take it out and let it cool completely;

3. Cut parsley and garlic, add salt and mix well;

4. Open a mouth in the middle of the cooled eggplant and stuff it with coriander and minced garlic;

5, put it in a sealed box, put some coriander and minced garlic around the eggplant or sprinkle with salt, and marinate it in the refrigerator for one day.

Tip:

1, this is a home-cooked pickled side dish in Northeast China. The method is not too particular, but it ensures that there is no water or oil in the pickling process, and the taste is better and the preservation time is longer.

2. Don't steam eggplant for too long, and adjust the steaming time according to the size of eggplant;

3, pickled for one day can be eaten, can be placed for a week, and it is a small dish;

4. The color of pickled garlic paste will be blue, which is not bad, so the taste will come out.