Jams & preserves
Eggplant Escabeche
Aromatic pickled eggplant with garlic, chili and vinegar.
VegetarianVeganGluten-free
Ingredients
- 4 medium eggplants
- 300 ml wine vinegar
- 300 ml water
- 4 garlic cloves, sliced
- 1 ground chili or 1 fresh chili
- 1 tablespoon oregano
- 2 bay leaves
- 200 ml olive oil
- 1 tablespoon salt
Step-by-step
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- Peel the eggplants and cut them into thick batons.
- Put the vinegar, water and salt in the mixing bowl. Heat 8 min/100°C/speed 1.
- Add the eggplant batons and cook 8 min/100°C/reverse/spoon speed until tender but firm.
- Drain the eggplant well in a colander and let cool slightly.
- Layer them in a sterilized jar, alternating with sliced garlic, oregano, bay leaves and chili.
- Cover completely with the olive oil, seal the jar and store in the fridge.
- Let macerate at least 48 hours before eating.
Tips
- Make sure the oil covers everything for better preservation.
- Serve as a starter or appetizer platter with crusty bread.
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