Pickled Eggplant (Escabeche de Berenjenas)
Pickled Eggplant (Escabeche de Berenjenas)

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pickled eggplant (escabeche de berenjenas). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Pickled Eggplant (Escabeche de Berenjenas) is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Pickled Eggplant (Escabeche de Berenjenas) is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook pickled eggplant (escabeche de berenjenas) using 10 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Pickled Eggplant (Escabeche de Berenjenas):
  1. Get 1 pound eggplant, peeled
  2. Prepare 2 tablespoons kosher salt
  3. Prepare 2 cups water
  4. Take 2 cups apple cider vinegar or alcohol vinegar
  5. Prepare 3 garlic cloves
  6. Prepare 2 bay leaves
  7. Prepare Necessary amount of:
  8. Make ready Dried oregano
  9. Make ready Crushed red pepper
  10. Get Corn oil or sunflower oil
Instructions to make Pickled Eggplant (Escabeche de Berenjenas):
  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.

So that is going to wrap it up with this special food pickled eggplant (escabeche de berenjenas) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!