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1
Wash the eggplant. -
2
Steam in the upper drawer for about 10 minutes. Pay attention and do not over-steam. The eggplant will become soupy and it is not suitable to make garlic eggplant. -
3
Take the steamed eggplant out of the pot and let it cool. -
4
At this time prepare the garlic paste, peel and wash the garlic. -
5
Use a garlic clipper to crush. -
6
Add appropriate amount of salt according to your taste. -
7
Use a rolling pin to mash it into minced garlic and leave it for 15 minutes. -
8
Cut the cooled eggplant in the middle, do not cut both ends thoroughly, and wrap the minced garlic in the middle. -
9
The wrapped garlic eggplant can be chopped and eaten, and it is especially delicious when mixed with some coriander. You can also tear it apart one by one and eat it directly. If you want to save trouble, make more and save them for later. To eat, after adding the amount, put a layer of garlic and eggplant in a container, sprinkle a layer of salt, then seal it and refrigerate it, you can eat it all winter long.
Tips
1. Garlic is best eaten raw, because garlic will quickly lose its magical effects when exposed to heat.
2. It is best to leave the garlic for 10 to 15 minutes after being crushed. The best effect is to eat it after allicin is completely produced.
3. Do not eat garlic on an empty stomach because garlic is highly irritating and corrosive and can cause stomach discomfort. It is not advisable to eat too much, as it will affect the absorption of vitamin B, which will irritate the eyes and cause blepharitis and conjunctivitis. Therefore, it is best to eat garlic once a day or every other day, 2 to 3 cloves each time.