How to Pickle Eggplant with Garlic

Pickling side dishes is a habit of many people. You can pickle cucumbers, cabbage, radish, etc., and eggplants can also be pickled. Perhaps many people are not familiar with this method. So, how to pickle eggplant with garlic? That is to marinate garlic and eggplant together. You need to steam the eggplant, then add some seasonings such as soy sauce and MSG, and then put the garlic in. The marinating time does not need to be too long, it depends on personal taste.

Ingredients Recipe Calories: 51.3 (kcal)

Ingredients

200g eggplant

40g garlic

30g coriander

Excipients

Salt

Chicken essence

Methods/Steps

1 Wash the long eggplants. Since the skin is not peeled, wash them carefully.

2. Remove the eggplant stems. The picture below is a steamed picture. It is used to make a model.

3 Then steam the eggplant in a steamer until cooked, then cut it in half and set aside to cool.

4. Take out the prepared garlic

5 Crush the garlic. I usually grind it in a food processor.

6 Then mix the garlic and coriander together and add salt and chicken essence. The amount should be added according to everyone's taste.

7 After waiting for the eggplant to cool down, we stuff the mashed garlic and chopped coriander into the eggplant. Don’t stuff too much, just a flat layer will be enough. Arrange everything, cover with plastic wrap, marinate for 7 days and then you can eat it, or place it in a jar and keep it in a cool place.

8 We can eat it after 7 days. If you are worried about it going bad, put it in the refrigerator and eat it whenever you want. The taste is just right, saliva!

Precautions

Don’t forget to add salt and chicken essence when making garlic paste.

Marinate in a cool and sanitary place.

You don't need to marinate for too long, within 7-15 minutes. Of course, it depends on the temperature of your home. If it's too hot, marinate it in the refrigerator.