Korean garlic eggplant
By ReyesKuphal
Kimchi is characterized by its spicy taste and the diversity of materials. The kimchi made in this way is full of flavor and is very good for rice. Here is a recipe for garlic and eggplant.
Recipe Recommendations
- eggplant 6 pieces
- coriander 1 two
- garlic 1 and a half head
- green pepper a
- onion a short
- chili oil appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- MSG appropriate amount
Steps for Korean garlic eggplant
1
1. Wash and remove the stalks of the eggplant, place it on a drawer and steam for about 15-20 minutes. Steam until the eggplant can be tied through with chopsticks, it means that it is ripe. Steam it and let it cool for later use.
2
2. Mash the garlic, chop the onions, peppers, and coriander. (I broke it with the cooking machine to save trouble.) 3. Add 4-6 tablespoons of chili oil (less depending on how much you like it), 2 tablespoons of sugar (the spoons are small spoons in the seasoning box) 2-3 tablespoons of salt (the salinity is determined according to your taste, and it is salty than usual food), 1 tablespoons of monosodium glutamate, 2 tablespoons of soy sauce, and 1 tablespoons of rice wine (I didn't put it at home). Stir the seasoning well.
3
4. Cut the eggplant in the middle with a knife (don't cut the sides, just cut the middle), soften the meat inside the eggplant, stuff the seasoning sauce into the mouth of the eggplant, stuff it with more, and close the mouth. After preparing all 6 eggplants, place them one by one into a crisper. Sprinkle a thin layer of salt on each eggplant, and lay them off one layer at a time. Put it in the refrigerator for 1-2 days and eat it. 
4
It is convenient and delicious to tear open when eating, and it is very good for the meal! PS: If there is any sauce left, you can spread the remaining sauce onto the surface of the eggplant.