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Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, pickled eggplant (escabeche de berenjenas). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pickled Eggplant (Escabeche de Berenjenas) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Pickled Eggplant (Escabeche de Berenjenas) is something which I’ve loved my entire life.

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

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

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

Steps 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 with this special food pickled eggplant (escabeche de berenjenas) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!