Garlic Eggplant

Ingredients

• Eggplant 300g
• Garlic Both ends
• Salt A small spoon
• Chicken essence A small spoon
• Cilantro 30g

Steps

1. Clean the eggplant

2. Put the washed eggplant into the pot

3. Cover, bring to a boil over high heat, then steam over medium heat for fifteen minutes

4. Open the cover and let cool

5. Peel the garlic

6. Use a garlic press to press into puree

7. Add two teaspoons of salt

8. Stir evenly with a spoon

9. Wash the coriander and set aside

10. Chop the coriander with a knife and set aside

11. Put the coriander and minced garlic together

12. Stir evenly

13. Just sandwich the garlic sauce between the eggplants and put it in the refrigerator for ten days before eating.

Tips

1. Don't steam the eggplant for too long, as it will taste unpalatable. Add more salt to avoid overeating the eggplant and spoil it.