Ingredients: Eggplant – 500g Salt – 75g Garlic paste – 50g Parsley – 5g Method: 1. Wash the eggplant stalks thoroughly and place them in a steamer. Steam until tender and fully cooked. 2. In a bowl, mix garlic paste, parsley, and a small amount of salt into a smooth paste. Once the eggplants are cooled slightly, open them and spread the mixture into the center. Then layer the eggplants in a clean glass jar, adding a thin layer of salt between each layer. Press down gently with clean stones to ensure they are compacted. Cover the jar tightly and let it ferment for 3 to 5 days. Make sure to twist the jar twice a day to release any built-up gas. This dish is known for its soft texture, mild flavor, and beautiful white color. It's a traditional side dish that’s both healthy and delicious. For an extra burst of flavor, you can add chopped chives before sealing the jar. The result is a unique and tasty pickled eggplant that pairs well with rice or as a condiment.
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