Pickled Eggplant (Escabeche de Berenjenas)
I hope you try this delicious recipe at home and enjoy it 🙂
Pickled Eggplant (Escabeche de Berenjenas)
I hope you try this delicious recipe at home and enjoy it 🙂
Cooking Instructions
- 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.
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