Berenjenas En Escabeche - Marinated Eggplant |
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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 6 |
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Ingredients:
2 medium sized eggplants, washed |
coarse salt |
1 cup vinegar (red wine or white) |
1/2 cup water |
1/2 cup olive oil |
1 tablespoon dried parsley |
1 tablespoon dried oregano |
2 garlic cloves, crushed |
red pepper, crushed, to taste |
salt, to taste |
Directions:
1. Trim the ends off the eggplant.
2. Cut in in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2 inch slices.
3. Put the slices layer upon layer in a roasting pan.
4. Salt each layer with coarse salt and let sit for 2 hours. (The salt draws out the bitterness and moisture from the eggplant.)
5. After two hours, drain and rinse the eggplant.
6. Put the eggplant, the vinegar and the water in a stock pot and bring to a boil.
7. Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes.
8. Meanwhile, combine the remaining ingredients in a bowl.
9. When the eggplant has cooked through, drain off half of the vinegar/water and put the rest, along with the eggplant, in the bowl with the oil mixture. Mix well.
10. Refrigerate until cold.
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