Berenjenas al Escabeche (Pickled Eggplant)
A recipe for Berenjenas al Escabeche (Pickled Eggplant). This Argentinian pickled eggplant is perfect for pairing with grilled meat or with a fresh baguette.
Servings 1 Tall Jar
Ingredients
- 2 medium sized eggplants washed
- Coarse salt
- 1 cup (240 milliliters) white vinegar
- 1/2 cup (120 milliliters) water
- 1/4 cup (60 milliliters) olive oil
- 1/4 cup (60 milliliters) vegetable oil or canola oil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 2 cloves crushed garlic
- Crushed red pepper to taste
- Salt to taste
Instructions
- Trim the ends off the eggplant. Cut in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2-inch (6-13 millimeter) slices. You can also slice the eggplant into rounds.
- Put the slices, layer upon layer, in a roasting pan. Sprinkle each layer with coarse salt and let sit for about an hour. (The salt draws out the bitterness and moisture from the eggplant.) Drain and rinse the eggplant.
- Put the eggplant, vinegar and water in a stock pot and bring to a boil. Lower the heat to a simmer and blanch the eggplant until it takes on a translucent look, about 10 to 15 minutes. Thicker eggplant slices will require more time; thin slices slightly less. The eggplant should be flexible and chewy but not falling apart.
- Meanwhile, combine the remaining ingredients in a bowl.
- When the eggplant has cooked through, drain off half of the vinegar/water mixture and put the rest, along with the eggplant, in the bowl with the oil mixture. Mix well. Refrigerate until cold.
- Eat within a week. This dish is not recommended for canning.