Garlic eggplant
The smell of home when I was a child. The garlic aroma is strong and it is a small dish to go with rice.
Recipe Recommendations
- long eggplant 500g
- coriander 250g
- garlic 2 head
- chili oil appropriate amount
- salt 5 tablespoons
- MSG a little
- mature oil 2 tablespoons
Steps for Garlic eggplant
1
Wash the eggplant, divide it in half, and steam in a steamer for 15-20 minutes. Just poke it with chopsticks. Because the eggplant is easy to oxidize, put it in the pan after boiling the water, and cut the eggplant before putting it in the pan.
2
Use a garlic gripper to make garlic mashed.
3
Cut the cilantro into small pieces.
4
Take a container, add coriander and mashed garlic, add appropriate amount of salt, monosodium glutamate, chili oil, and cooked oil, and mix well.
5
Take a container, sprinkle a little salt on the bottom, then put half of the eggplant, add stuffing on top, then add the other half of the eggplant, and lay it up like this. Sprinkle a layer of salt on top of this layer, then place another layer of eggplant until the eggplant is finished. Finally, spread the remaining filling on top.Garlic eggplant Make Tips
You can't finish the cooked garlic and eggplant at once, so you have to put it in a crisper and refrigerate it in the refrigerator.