Classic Nostalgic Northeastern Small Pickles — Garlic Eggplant
Steamed eggplant halves are filled with garlicky salted paste and chilled for a few days, an old-fashioned favorite that shines with a drizzle of sesame oil.
Instructions
- 1
Choose good eggplants and remove the stems. Wash the eggplants well.
- 2
Steam the eggplant until it is cooked
- 3
Crush the garlic into garlic paste.
- 4
Mix the mashed garlic with an appropriate amount of salt until well combined.
- 5
After the steamed eggplant has cooled, break it in half and spread the salted garlic paste in the middle.
- 6
Place the salted eggplants neatly in a clean, oil-free container and store them in the refrigerator for 2 to 3 days before eating. When eating, you can add an appropriate amount of sesame oil, and mixing in some cilantro makes it taste even better.
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Ingredients
Main Ingredients
- Eggplantto taste
- Garlicto taste
Seasonings
- Saltto taste