Pickled Eggplant (Escabeche de Berenjenas)

Name: Pickled Eggplant (Escabeche de Berenjenas)
Cuisine: American
Ingredients: 1 pound eggplant, peeled; 2 tablespoons kosher salt; 2 cups water; 2 cups apple cider vinegar or alcohol vinegar; 3 garlic cloves; 2 bay leaves; Necessary amount of:; Dried oregano; Crushed red pepper; Corn oil or sunflower oil

Rosanas Ideas @RosanasIdeas

I hope you try this delicious recipe at home and enjoy it 🙂

Rosanas Ideas @RosanasIdeas

I hope you try this delicious recipe at home and enjoy it 🙂

Saved

Ingredients

1 poundeggplant, peeled
2 tablespoonskosher salt
2 cupswater
2 cupsapple cider vinegar or alcohol vinegar
3garlic cloves
2bay leaves
Necessary amount of:
Dried oregano
Crushed red pepper
Corn oil or sunflower oil

Saved

Steps

1

Ingredients
2

Wash, peel and Slice the eggplant into 10 mm thick slices
3

Peel the garlic cloves
4

Put the eggplants in colander set over a bowl and sprinkle them with the salt, let rest at room temperature for about 1 hour
5

The eggplant will release a dark, bitter liquid
6

Gently wash to remove any remaining of salt
7

Bring the water and vinegar to a boil in a medium, non-reactive pot
8

Add the eggplant and boil for about 5 minutes. Tip. Boiled them in batches and remove them with a slotted spoom
9

Put them to drain in a tray cover with paper towell, let cool
10

In airtight glass container put oil
11

Pack the eggplant in a layer, sprinkling with orégano and crusshed red pepper, garlic and bay leaf on a side of the container so they're visible from the outside, add oil between each layer
12

When the container is about half full, place another garlic in between the eggplant and continue alternating layers of eggplant and spices until the jar is full.
13

Add the garlic and bay leaf on top and put enough oil to completely cover the eggplant.
14

Seal the container and place it in the refrigerator for at least 2 day before eating to allow the flavors to really come out.
15

The pickled eggplant keeps stored in the refrigerator for up to 1 month.