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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pickled eggplant (escabeche de berenjenas). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pickled Eggplant (Escabeche de Berenjenas) is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Pickled Eggplant (Escabeche de Berenjenas) is something that I have loved my whole life.

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 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. Argentine style marinated eggplant (Berenjenas en escabeche estilo Argentino) Let's take advantage of the abundance of eggplant when in season and prepare this argentine delicacy, a specialty many in Argentina always have in the fridge ready to serve when needed. Trim the ends off the eggplant.

To get started with this recipe, we must 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. Get 2 tablespoons kosher salt
  3. Make ready 2 cups water
  4. Take 2 cups apple cider vinegar or alcohol vinegar
  5. Make ready 3 garlic cloves
  6. Get 2 bay leaves
  7. Take Necessary amount of:
  8. Make ready Dried oregano
  9. Make ready Crushed red pepper
  10. Get Corn oil or sunflower oil

ESCABECHE DE BERENJENAS Tutorial para hacer berenjenas en escabeche. Tiempo de cocción y una de las mejores recetas para deleitarte con las berenjenas. This quick-and-easy recipe for Italian-style eggplant pickled in vinegar (melanzane sott'aceto) is typically served as an antipasto or hors d'oeuvre before a meal and often on a mixed antipasto platter together with other items, such as sun-dried tomatoes marinated in oil, for example, and some slices of hearty, crusty bread. Remove the slices of eggplant from the colander, quickly run some cold water over them and pat dry with a paper towel.

Steps 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.

In a medium sauce pan, mix the vinegar with the water. Bring the water already mixed with the vinegar to a boil and add the bay leaves. Cut slices of the eggplant and add them to the boiling water. Probiotics for the day in just one teaspoon! They are then left to soak in a jar filled with olive oil, crushed red pepper, dried oregano, and garlic.

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