Berenjenas En Escabeche - Marinated Eggplant Recipe

Name: Berenjenas En Escabeche - Marinated Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sized eggplants, washed; coarse salt; 1 cup vinegar (red wine or white); 1/2 cup water; 1/2 cup olive oil; 1 tablespoon dried parsley; 1 tablespoon dried oregano; 2 garlic cloves, crushed; red pepper, crushed, to taste; salt, to taste

Servings: persons

2 medium sized eggplants, washed
coarse salt
1 cup vinegar (red wine or white)
1/2 cup water
1/2 cup olive oil
1 tablespoon dried parsley
1 tablespoon dried oregano
2 garlic cloves, crushed
red pepper, crushed, to taste
salt, to taste

1
Trim the ends off the eggplant.
2
Cut in in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2 inch slices.
3
Put the slices layer upon layer in a roasting pan.
4
Salt each layer with coarse salt and let sit for 2 hours. (The salt draws out the bitterness and moisture from the eggplant.)
5
After two hours, drain and rinse the eggplant.
6
Put the eggplant, the vinegar and the water in a stock pot and bring to a boil.
7
Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes.
8
Meanwhile, combine the remaining ingredients in a bowl.
9
When the eggplant has cooked through, drain off half of the vinegar/water and put the rest, along with the eggplant, in the bowl with the oil mixture. Mix well.
10
Refrigerate until cold.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium sized eggplants, washed, coarse salt, 1 cup vinegar (red wine or white), 1/2 cup water, and more.

Yes, Berenjenas En Escabeche - Marinated Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Berenjenas En Escabeche - Marinated Eggplant

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