Just anticipate the eggplant with salt and alum and leave it overnight in Minigrip.
When eating, it is a little salty, so wash it with water and squeeze it.
It's a simple but delicious side dish of rice.

material
Eggplant 1 kg
Salt 50g
Alum 5g

How to make
1 Take the eggplant calyx and cut it vertically into 4 pieces.
2 Mix salt and alum and mix.
3 If you rub it in well, put it all in the zip lock.
From the top of the 4 bags, evacuate and leave in the refrigerator overnight.
5 When you eat the next day, please wash it with water.

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