How to pickle small eggplant pickles

Prepare the materials for pickling baby eggplants: baby eggplants, garlic cloves, parsley, salt and monosodium glutamate.

1, first we clean the small eggplant, remove the tip and rinse with water.

2, then the small eggplant on the pot, high heat steaming for 10 minutes, press with chopsticks, the eggplant soften take out to cool.

3, garlic cloves, soaked in water for 20 minutes, the skin is easy to peel off, but also to remove some of the pungent.

4, and then we cleaned the parsley, placed to drain the water reserve, as shown in the picture below.

5, and then we dry cilantro into minced, garlic cloves are also all chopped into garlic paste standby.

6, put the two crushed foam into a bowl, add salt, MSG and mix well, set aside for 5 minutes to taste until ready to use.

7, then we cut the center of the eggplant, wrapped in the garlic and parsley foam, as shown in the picture below.

8, take a container, arrange a layer of eggplant sprinkled with a layer of thin salt, the top layer of more salt, cover and put the lid in the refrigerator to save, a week can be served.