Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, pickled eggplant (escabeche de berenjenas). It is one of my favorites. For mine, I’m gonna make it a 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. Argentine style marinated eggplant (Berenjenas en escabeche estilo Argentino) Let's take advantage of the abundance of eggplant when in season and prepare this argentine delicacy, a specialty many in Argentina always have in the fridge ready to serve when needed. Trim the ends off the eggplant.
Pickled Eggplant (Escabeche de Berenjenas) is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Pickled Eggplant (Escabeche de Berenjenas) is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have pickled eggplant (escabeche de berenjenas) using 10 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Pickled Eggplant (Escabeche de Berenjenas):
- Make ready eggplant, peeled
- Make ready kosher salt
- Prepare water
- Get apple cider vinegar or alcohol vinegar
- Prepare garlic cloves
- Get bay leaves
- Take Necessary amount of:
- Take Dried oregano
- Make ready Crushed red pepper
- Make ready Corn oil or sunflower oil
Pickled eggplant is great in pasta salads. Tips/Techniques Note: Pickled eggplant in oil should not be stored at room temperature due to the risk of botulism when garlic and vegetables are added. 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. Probiotics for the day in just one teaspoon!
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.
Tiempo de cocción y una de las mejores recetas para deleitarte con las berenjenas. Remove the slices of eggplant from the colander, quickly run some cold water over them and pat dry with a paper towel. In a medium sauce pan, mix the vinegar with the water. Bring the water already mixed with the vinegar to a boil and add the bay leaves. Cut slices of the eggplant and add them to the boiling water.
So that’s going to wrap this up for this special food pickled eggplant (escabeche de berenjenas) recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
