1, garlic ahead of time in water for a period of time, easy to peel.

2, eggplant washed, put into the steamer steamed.

3, the eggplant can not be steamed too soft, with chopsticks can be inserted through the steamed eggplant can be cooled standby.

4, garlic peeled.

5, pounded into a garlic paste, pounded garlic with a little salt, pounded garlic paste will be more viscous, easier to marinate in the flavor.

6, garlic puree add the right amount of salt and mix well, than the usual amount of salt used in stir-fry vegetables at least double.

7, cilantro washed.

8, chopped.

9, mixed into the garlic paste.

10, cooled eggplant if smaller can be cut directly from the center.

11, into the appropriate amount of garlic paste.

12, folded up, the rest of the eggplants are also so good, if the eggplant is longer, you can cut in half horizontally and then stuffed with garlic paste.

13, put into the plastic box, yards.

14: Sprinkle salt on top of each layer.

15: Arrange another layer and sprinkle salt again. All eggplants stuffed with garlic paste, arranged, sprinkle salt can be refrigerated.