Pickling small vegetables is a habit of many people, you can pickle cucumber, cabbage, radish, etc., and eggplant can also be pickled, perhaps many people are not familiar with this practice. So, how to pickle garlic and eggplant is good? That is, put the garlic and eggplant together marinated, which need to steam the eggplant, and then add some soy sauce and monosodium glutamate and other seasonings, and then put the garlic into the marinade time does not need to be too long, to the individual's taste shall prevail.

IngredientsRecipeCalories: 51.3 (kcal)

Main Ingredients

Eggplant 200g

Garlic 40g

Cilantro 30g

Supplementary Ingredients

Salt moderately

Chicken essence moderately

Methods/Steps

1 Wash long eggplants, because they are not peeled, so wash it carefully haha.

2Tell the eggplant to remove the handle, the following picture is steamed picture, used to make a look

3Then put the eggplant on the steamer to steam, and then split in two, and then leave to cool.

4Take out the prepared garlic

5Pound the garlic, I use a food processor to grind it.

6 Then put the garlic and cilantro foam together and mix well, then add salt and chicken essence, this amount should be added according to your taste.

7 wait for the eggplant cooled, we stuffed the eggplant inside the garlic and parsley foam, do not want to plug too much Oh, basically is a flat layer can be. All yards, covered with plastic wrap, marinated for 7 days can be eaten, or yards in an altar in a place where the temperature is low.

After 87 days we can eat, if you are afraid of deterioration, put it in the refrigerator, take and eat. The flavor just na, mouth watering!

Notes

Don't forget to put salt and chicken essence when you make garlic paste again.

Marinate in a cool and hygienic place.

No need to marinate too long within 7-15, of course depending on the temperature of your home, if it's too hot, marinate inside the refrigerator