Main Ingredients

Eggplant, onion, ginger, garlic, coriander, green and red pepper, soy sauce

How to make pickled eggplant in sauce

Sauce Illustration of how to make pickled eggplants 11.

Wash the eggplants and cut them into long strips as thick as your thumb

Illustration of how to make pickled eggplants 22.

Use soy sauce Bring a clean pot to a boil, then turn off the heat and pour it out to cool!

Illustration of how to make pickled eggplant in soy sauce 33.

Chop the onion, ginger, garlic, coriander, green and red pepper (optional), and cut the ginger and garlic into small pieces. Mix well after cutting.

Illustration of how to make pickled eggplant in soy sauce 44.

After the oil is hot, start frying the eggplant strips. Use chopsticks to prick them until they become soft. Can't be fried.

Illustration of how to make pickled eggplant in sauce 55.

After the eggplant strips are fried and allowed to cool, find a container and put a layer of eggplant on it.

Illustration of how to make pickled eggplant in sauce 66.

Put a layer of eggplant and a layer of well-mixed onion, ginger, garlic, coriander and pepper, and repeat this until the ingredients are used up.

Illustration of how to make pickled eggplant in sauce 77.

Pour all the remaining onion, ginger, garlic, coriander and pepper into the container, pour in the cooled soy sauce, and cover the eggplant, onion, ginger and garlic Cilantro chili will do. Keep the lid on! You don’t need to put anything else in it, it will be ready to eat in a few days!