1 Eggplant to choose slender, the smaller the better. Garlic three or four heads, salt

2 eggplant wash and remove the tip, steamed on the pot, time does not bite too long, with chopsticks can be pierced through the eggplant can be. Steam well after the eggplant to cool, to dry, control the water

3 will peel the garlic mashed, made of garlic paste, this must not be stomped crushed

4 garlic paste with salt, like to eat parsley can be chopped parsley and garlic paste and mix well together, do not put the parsley you can also put some chives

5 the eggplant drying eggplants with chopsticks will be the eggplant belly cut open, pay attention to eggplant heads and tails do not cut, the eggplant head and tail to add the good. Add the garlic mixture to the eggplant to fill the eggplant, and then close the eggplant

6 Sprinkle a layer of salt underneath the vessel, and arrange a layer of eggplant to sprinkle a layer of salt on the eggplant. (Sprinkle salt between each layer of eggplant)

7 Cover with plastic wrap and place in the refrigerator overnight.