Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pickled eggplant (escabeche de berenjenas). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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. Berenjena en Escabeche (Marinated Eggplant) Recipe Submitted By Eileen Smith 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. Trim the ends off the eggplant.
Pickled Eggplant (Escabeche de Berenjenas) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Pickled Eggplant (Escabeche de Berenjenas) is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook pickled eggplant (escabeche de berenjenas) using 10 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Pickled Eggplant (Escabeche de Berenjenas):
- Make ready 1 pound eggplant, peeled
- Get 2 tablespoons kosher salt
- Prepare 2 cups water
- Take 2 cups apple cider vinegar or alcohol vinegar
- Prepare 3 garlic cloves
- Make ready 2 bay leaves
- Prepare Necessary amount of:
- Take Dried oregano
- Prepare Crushed red pepper
- Prepare Corn oil or sunflower oil
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. To serve, sauté chopped bell pepper and leeks in oil at a high temperature until the individual rings of leeks start to appear toasted. Serve escabeche on toasted crostini or as a briny side dish to a charcuterie board. Click for the recipe: Recipe File: Pickled Eggplant
Instructions to make Pickled Eggplant (Escabeche de Berenjenas):
- Ingredients
- Wash, peel and Slice the eggplant into 10 mm thick slices
- Peel the garlic cloves
- Put the eggplants in colander set over a bowl and sprinkle them with the salt, let rest at room temperature for about 1 hour
- The eggplant will release a dark, bitter liquid
- Gently wash to remove any remaining of salt
- Bring the water and vinegar to a boil in a medium, non-reactive pot
- Add the eggplant and boil for about 5 minutes. Tip. Boiled them in batches and remove them with a slotted spoom
- Put them to drain in a tray cover with paper towell, let cool
- In airtight glass container put oil
- 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 full.
- Add the garlic and bay leaf on top and put enough oil to completely cover the eggplant.
- Seal the container and place it in the refrigerator for at least 2 day before eating to allow the flavors to really come out.
- The pickled eggplant keeps stored in the refrigerator for up to 1 month.
Trim ends of eggplant; peel, leaving stripes of skin intact. Receta de berenjenas al escabeche/pickled eggplants Esta es una video receta de berenjenas en escabeche,paso a paso. Esta receta casera de conserva de berenj. Berenjenas en Escabeche Las mejores y Bien sabrosas ***** Soledad Ritrovato www.airescomunication.com.ar soleritrovato@hot. Pickled Eggplant (Escabeche de Berenjenas) i; I hope you try this delicious recipe at home and enjoy it 🙂 Minda.
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