Ingredients ?

Purple skin eggplant 2 pounds

Garlic

3 head

Coriander

Salt

Vegetable fresh (MSG is also OK)

Northeastern Pickled Garlic Eggplants practice ?

Eggplant wash the whole into the steamer to steam, open the pot 10 minutes to cook, take out and place to cool.

Garlic sometimes protect the skin is not good to peel, you can break the garlic in advance to soak in water, about an hour, then it is good to peel.

Cilantro and garlic chopped, add 4 spoons of salt, 1 ? spoons of Vegetable Fresh, mix evenly and wait for use.

Cool the eggplants, cut them with a knife from the root, but do not cut to the bottom

Fill the eggplants with the garlic and parsley, filling each one well, and put them in a box.

Make sure the box is sealed well or it will string in the refrigerator. Chill in the fridge for 3 to 5 days and you're ready to eat, eat the bottom ones first and change the order of the eggplants by the way, the bottom will be watery and the eggplants will be salty over time.