wash the mini eggplant and remove the root. Then put it in the steamer, steam for 40 minutes, then cool down.
cut garlic into garlic, add salt and sesame oil (sesame oil), and adjust the amount according to your taste.
use chopsticks on one side of the eggplant but don't draw a section. Put the good oil of garlic into the container. Turn all the eggplant into the container and seal it well for 5-7 days. Sprinkle a little parsley before eating.
Garlic mashed eggplant | Ecency
Beef stew with carrots, chayote, and green beans.[Esp-Eng]indelvalle65 ·
