Pickled Garlic Eggplant First Release

Wash the eggplant.

Steam in the upper tray for about 10 minutes, keep an eye on it, and don't over-steam. If over-steamed, the eggplant will release water and won't be suitable for making garlic eggplant.

Let the steamed eggplant cool after taking it out of the pot.

At this time, prepare the mashed garlic by peeling and washing the garlic.

Crush it with a garlic press.

Add an appropriate amount of salt according to your taste.

Mash it into garlic paste with a rolling pin and let it sit for 15 minutes.

Make a slit in the middle of the cooled eggplant, but do not cut through both ends, and stuff the middle with mashed garlic.

The wrapped garlic eggplant can be chopped and eaten, mixed with a bit of cilantro which makes it especially delicious, or it can be torn into strips and eaten directly. If you want to be convenient and make more to save for later, then after increasing the quantity and preparing it, place it in a container, layer the garlic eggplant and sprinkle a layer of salt, then seal and refrigerate. It can be eaten throughout the winter.