Berenjena en Escabeche (Marinated Eggplant)

    A tasty side dish that can be used as a delicious appetizer on its own or as a sandwich filling, Berenjena en Escabeche is a classic dish from Argentina that combines eggplant, crushed red pepper flakes and olive oil making a plate that goes well with meats, cheeses and Argentine wine.

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    Ingredients
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    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
    Directions
    Step 1
    Slice peeled eggplants into thick slices of approximately 1/2 inch.
    Step 2
    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.
    Step 3
    Quickly rinse (but do not soak) the eggplant in running water to remove more of the salt, and pat dry with paper towels.
    Step 4
    Bring the water and vinegar to a boil in a sauce pan, along with the bay leaves.
    Step 5
    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.
    Step 6
    Whisk the remaining ingredients together: garlic, oil, oregano and hot pepper.
    Step 7
    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.
    Step 8
    Let marinate for at least two days in the refrigerator for best results.

    Nutrition Facts

    Serving Size: 
    4 slices
    Serving Per Recipe: 
    6
    0
    No votes yet
    54 mins
    Prep Time: 
    50 mins
    Cook Time: 
    4 mins
    Enter Quantity
    The base number of servings for this recipe is 6
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