This is a great way to preserve eggplants and to infuse them with flavor. Skip to the recipe.
I love how versatile eggplants are, they do have a particular taste but it is not strong enough to mask any spice you might add. This is particularly true in this preserve, you add the spices to the oil and then let it rest, the result is amazing and the texture added by the cooked eggplant is great.
In Spanish this recipe is called “Berenjenas en Escabeche”, which could loosely be translated as “Eggplants in Escabeche”, so I assume that it refers to the mix of spices. It is a great way of preserving them, to be honest I am not sure about how long they last, 3 weeks is the maximum time I’ve had them at home, we tend to eat all of them really fast!
Another thing I wanted to mention is that I use olive oil to mix the spices and then I cover them with sunflower oil because olive oil tend to harden when refrigerated, at least good quality olive oil. Trust me on this one, hardened oil is not tasty and has a rare texture.
You could also use apple cider vinegar instead of white vinegar for a softer flavor.
Well I think that’s it. Give this recipe a try! If you have any question, feel free to ask.
Marinated “Escabeche” Eggplant
- 3 large eggplants (about 2.2 lb)
- 3 tablespoons Himalayan pink salt
- 2 cups of white vinegar
- 1 cup of water
- 1 cup of Olive oil
- 1/2 teaspoon of black pepper
- 1/2 tablespoon of Paprika
- 1/2 tablespoon of chili flakes
- 1/2 tablespoon of oregano
- 2 bay leaves
- 1 cup of sunflower oil, it may be more or less
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