Chef John'S Eggplant Escabeche Recipe

Name: Chef John'S Eggplant Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 large zucchini, halved lengthwise, cut crosswise into 1/4-inch slices; 2 tablespoons kosher salt; 2 cloves finely crushed garlic; 1/2 cup olive oil; 1/2 teaspoon crushed red pepper flakes, or to taste; 1/4 teaspoon dried oregano; 1 cup white wine vinegar; 2/3 cup water; 3/4 cup peeled and sliced roasted sweet and/or hot peppers; 1 tablespoon freshly chopped Italian parsley; 1 tablespoon chopped fresh oregano; Kosher salt and freshly ground black pepper, to taste; 2 tablespoons vegetable oil

Servings: persons

1 large eggplant
1 large zucchini, halved lengthwise, cut crosswise into 1/4-inch slices
2 tablespoons kosher salt
2 cloves finely crushed garlic
1/2 cup olive oil
1/2 teaspoon crushed red pepper flakes, or to taste
1/4 teaspoon dried oregano
1 cup white wine vinegar
2/3 cup water
3/4 cup peeled and sliced roasted sweet and/or hot peppers
1 tablespoon freshly chopped Italian parsley
1 tablespoon chopped fresh oregano
Kosher salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil

1
Trim ends of eggplant; peel, leaving stripes of skin intact. Cut eggplant in half lengthwise and slice crosswise into 1/4-inch slices. Transfer to a large bowl. Add sliced zucchini to bowl. Toss eggplant and zucchini with 2 tablespoons kosher salt and let sit until water begins to release, about 15 minutes.
2
Whisk olive oil, garlic, chili flakes, and dried oregano together in a bowl.
3
Rinse salt from veggies in a colander with fresh water. Set aside to drain well.
4
Place vinegar and water into a saucepan. Bring to a boil over high heat. Place drained vegetables into pan. Cook covered until softened and translucent, about 5 minutes, turning after the first minute. Remove from heat; transfer to a strainer reserving the cooking liquid.
5
Place cooked eggplant and zucchini into large bowl. Add chopped roasted peppers, 1/4 cup of the vinegar cooking liquid, freshly chopped Italian parsley and fresh oregano. Pour in garlic oil mixture. Stir gently but thoroughly with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours.
6
Before serving, drizzle vegetable oil over the mixture.

381

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 14 ingredients. The key ingredients include: 1 large eggplant, 1 large zucchini, halved lengthwise, cut crosswise into 1/4-inch slices, 2 tablespoons kosher salt, 2 cloves finely crushed garlic, and more.

Yes, Chef John'S Eggplant Escabeche 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.

Chef John'S Eggplant Escabeche

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