The pickling method of Northeast garlic eggplant is as follows:

1. Prepare the eggplants. The eggplants should be long purple-skinned eggplants, smaller and tender eggplants with smooth surface. Black eggplants are delicious after being pickled. Remove the stems from the eggplants and wash them.

2. Wash the coriander, drain the water, and peel off the skin of the garlic.

3. Cut the coriander into mince, chop the garlic into mince, or mash the garlic into mince.

4. Put the minced garlic and coriander in a large bowl, add salt and MSG. If you don’t like MSG, you don’t need to add it.

5. Put the minced garlic, coriander, salt, Stir together the MSG evenly.

6. Add water to the steamer and bring to a boil. Place the eggplant in the steamer and steam until soft and cooked. Do not steam for too long. Place the eggplant on the chopping board. On the top, cut the middle, but don’t cut the head and tail.

7. Fill the divided eggplant with the minced garlic. Don’t fill it too full, just make sure it is flush with the eggplant.

8. Place the stuffed eggplants in the container, put a layer of eggplants on it, sprinkle some salt evenly, put another layer of eggplants on it, sprinkle some salt on it, and put the eggplants on top. In the container, cover it with a layer of plastic wrap and put it in the refrigerator to refrigerate. You can eat it the next day. Store it in the refrigerator and take it as you go.