Garlic eggplant

Garlic eggplant

Introduction:

"The taste of home when I was a child. It's a small dish with a strong garlic flavor

Production steps:

Step 1: wash the eggplant, divide it into two and steam for 15-20 minutes. Just poke it with chopsticks. Because eggplant is easy to oxidize, the water is boiled before cooking, and the eggplant is cut before cooking.

Step 2: mash garlic with a garlic clipper.

Step 3: cut parsley into small pieces.

Step 4: take a container, add coriander and mashed garlic, add appropriate amount of salt, monosodium glutamate, chili oil and cooked oil, mix well.

Step 5: take a container, sprinkle a little salt on the bottom, then put half eggplant, add stuffing on the top, and then close the other half eggplant, so put a layer. Sprinkle a layer of salt on this layer, and then stack another layer of eggplant until the eggplant is finished. Finally, spread the remaining filling on it.

Materials required:

Long eggplant: 500g

Coriander: 250g

Garlic: 2

Chili oil: right amount

Salt: 5 tbsp

MSG: a little

Cooked oil: 2 tbsp

Note: if you can't finish the garlic eggplant, put it in the box and refrigerate it.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: garlic