Marinated eggplant (Berenjena en Escabeche)

berenjena-en-escabeche-3-photo-credit-eileen-smith-main

This typical Argentinian dish is absolutely delish. I tried it for Christmas and it was a complete winner with the fandamily. Do note that you prep this almost 2 days before eating so plan well! Thank you for the inspiration from The LatinKitchen.com. This recipe serves 6 people.

INGREDIENTS
2 medium eggplants, peeled
3 tablespoons kosher salt
2 cups white wine vinegar
2 cups water
3 bay leaves
3 cloves garlic, crushed
4 tablespoons dried oregano
1 tablespoon crushed red pepper
1 cup Olive Oil
HOW TO MAKE IT:
  • Slice peeled eggplants into thick slices of approximately 1 cm.
  • Put one layer of eggplant slices in a colander, sprinkle with kosher salt. Layer and repeat until all the salt and eggplant has been used. The eggplant will drain, so put it in the sink or over a plate.
  • Wait 30 minutes, press down on the eggplant to drain off some more liquid, then shake off salt.
  • Quickly rinse (but do not soak) the eggplant in running water to remove more of the salt, and pat dry with paper towels.
  • Bring the water and vinegar to a boil in a sauce pan, along with the bay leaves.
  • Place the eggplant in the sauce pan, and cook at a slow boil over medium heat until it is fork-tender, about 4 minutes. Drain the eggplant.
  • Whisk the remaining ingredients together: garlic, oil, oregano and hot pepper.
  • Pour a tablespoon of dressing at the bottom of a ceramic or glass dish, or clean glass jar. Place a layer of eggplant on top of the dressing, spoon more dressing over the top. Repeat layers of dressing and eggplant. Pour additional oil on top if necessary.
  • Let marinate for at least two days in the refrigerator for best results.

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