Pickled Eggplant (Escabeche de Berenjenas)

Introduce

Chef :

Rosanas Ideas

Pickled Eggplant (Escabeche de Berenjenas)

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

Ingredient

Cooking time :

1 pound

eggplant, peeled

2 tablespoons

kosher salt

2 cups

water

2 cups

apple cider vinegar or alcohol vinegar

garlic cloves

bay leaves

Cooking instructions

* Step 1

Ingredients

* Step 2

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

* Step 3

Peel the garlic cloves

* Step 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

* Step 5

The eggplant will release a dark, bitter liquid

* Step 6

Gently wash to remove any remaining of salt

* Step 7

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

* Step 8

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

* Step 9

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

* Step 10

In airtight glass container put oil

* Step 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

* Step 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.