Step-by-Step Guide to Make Perfect Pickled Eggplant (Escabeche de Berenjenas)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, How to Prepare Homemade Pickled Eggplant (Escabeche de Berenjenas). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pickled Eggplant (Escabeche de Berenjenas), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pickled Eggplant (Escabeche de Berenjenas) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Pickled Eggplant (Escabeche de Berenjenas) estimated approx i.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Pickled Eggplant (Escabeche de Berenjenas) using 10 ingredients and 15 steps. Here is how you can achieve it.

I hope you try this delicious recipe at home and enjoy it 🙂

Ingredients and spices that need to be Take to make Pickled Eggplant (Escabeche de Berenjenas):

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

Steps to make 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.

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