Recipe of Ultimate Pickled Eggplant (Escabeche de Berenjenas)

Pickled Eggplant (Escabeche de Berenjenas).

Hey everyone, hope you are having an amazing day today. Today, we're going to make a special dish, pickled eggplant (escabeche de berenjenas). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pickled Eggplant (Escabeche de Berenjenas) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It's easy, it is fast, it tastes yummy. Pickled Eggplant (Escabeche de Berenjenas) is something which I've loved my entire life. They're nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook pickled eggplant (escabeche de berenjenas) using 10 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Pickled Eggplant (Escabeche de Berenjenas):

1. {Take 1 pound of eggplant, peeled.
2. {Prepare 2 tablespoons of kosher salt.
3. {Get 2 cups of water.
4. {Make ready 2 cups of apple cider vinegar or alcohol vinegar.
5. {Make ready 3 of garlic cloves.
6. {Take 2 of bay leaves.
7. {Prepare of Necessary amount of:.
8. {Prepare of Dried oregano.
9. {Take of Crushed red pepper.
10. {Prepare of Corn oil or sunflower oil.

Instructions to make Pickled Eggplant (Escabeche de Berenjenas):

1. Ingredients.
2. Wash, peel and Slice the eggplant into 10 mm thick slices.
3. Peel the garlic cloves.
4. Put the eggplants in colander set over a bowl and sprinkle them with the salt, let rest at room temperature for about 1 hour.
5. The eggplant will release a dark, bitter liquid.
6. Gently wash to remove any remaining of salt.
7. Bring the water and vinegar to a boil in a medium, non-reactive pot.
8. Add the eggplant and boil for about 5 minutes. Tip. Boiled them in batches and remove them with a slotted spoom.
9. Put them to drain in a tray cover with paper towell, let cool.
10. In airtight glass container put oil.
11. 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.
12. 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..
13. Add the garlic and bay leaf on top and put enough oil to completely cover the eggplant..
14. Seal the container and place it in the refrigerator for at least 2 day before eating to allow the flavors to really come out..
15. The pickled eggplant keeps stored in the refrigerator for up to 1 month..

So that's going to wrap it up for this exceptional food pickled eggplant (escabeche de berenjenas) recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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