Raw eggplant can be directly pickled with pickles.

The method of pickling eggplant strips is as follows:

Main ingredients: 1 eggplant, 2 wattle strips.

Accessories: 5 grams of salt, 20 ml of light soy sauce, and appropriate amount of sesame oil.

Steps:

1. One eggplant and two wattle sticks, washed.

2. Cut the eggplant into slightly thick shreds and chop the two wattle sticks into fine pieces.

3. Add salt and mix well, marinate for 10 minutes, then grab it with your hands and mix well.

4. After 10 minutes, the eggplant will become soft and slightly watery. Squeeze out the water in the eggplant. Do not squeeze it very dry.

5. Add light soy sauce and sesame oil and mix well. Because it has been salted before and the light soy sauce is salty, there is no need to add salt. You can also add some vinegar.