Chef John Eggplant Escabeche – The Second Best Way to Eat Eggplant
Eggplant Escabeche Recipe - Spicy Preserved Eggplant Relish - Cold Eggplant Salad. Sunday, 26 September 2021 21:54.
Nutritionper 100 g›
Ingredients
| 3/4 cup | 180 ml | sliced roasted sweet and/or hot peppers |
| 1 | large eggplant, halved, cut in 1/4 slices | |
| 1 | large zucchini, halved, cut in 1/4 slices | |
| 2 tbsp | 30 ml | kosher salt (for tossing the vegetables) |
| 1 cup | 240 ml | white wine vinegar |
| 2/3 cup | 160 ml | water |
| 1/2 cup | 120 ml | olive oil |
| 2 | cloves finely crushed garlic | |
| 1/4 tsp | 1.3 ml | dried oregano |
| 1/2 tsp | 2.5 ml | crushed red pepper, or to taste |
| 1 tbsp | 15 ml | freshly chopped parsley |
| 1 tbsp | 15 ml | freshly chopped oregano |
| 1/4 cup | 60 ml | reserved vinegar cooking liquid |
| — | kosher salt and freshly ground black pepper to taste | |
| 2 tbsp | 30 ml | vegetable oil |
Instructions
Makes about 2 pints.
Directions
Step 1 — Trim ends of eggplant; peel, leaving stripes of skin intact. Cut eggplant in half lengthwise and slice crosswise into 1/4-inch slices. Transfer to a large bowl. Add sliced zucchini to bowl. Toss eggplant and zucchini with 2 tablespoons kosher salt and let sit until water begins to release, about 15 minutes.
Step 2 — Whisk olive oil, garlic, chili flakes, and dried oregano together in a bowl.
Step 3 — Rinse salt from veggies in a colander with fresh water. Set aside to drain well.
Step 4 — Place vinegar and water into a saucepan. Bring to a boil over high heat. Place drained vegetables into pan. Cook covered until softened and translucent, about 5 minutes, turning after the first minute. Remove from heat; transfer to a strainer reserving the cooking liquid.
Step 5 — Place cooked eggplant and zucchini into large bowl. Add chopped roasted peppers, 1/4 cup of the vinegar cooking liquid, freshly chopped Italian parsley and fresh oregano. Pour in garlic oil mixture. Stir gently but thoroughly with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours.
Step 6 — Before serving, drizzle vegetable oil over the mixture.
Video: https://www.youtube.com/watch?v=w67SHmH6dLc&list=PLhZqgyAjcCYWsL7xrLZ7d2wn49tTDSQnR&index=4 Recipe: https://foodwishes.blogspot.com/2016/08/eggplant-escabeche.html