Berenjenas En Escabeche Marinated Eggplant Recipes
BERENJENAS EN ESCABECHE - MARINATED EGGPLANT
Make and share this Berenjenas En Escabeche - Marinated Eggplant recipe from Food.com.
Provided by ThatSouthernBelle
Categories Vegetable
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim the ends off the eggplant.
- Cut in in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2 inch slices.
- Put the slices layer upon layer in a roasting pan.
- Salt each layer with coarse salt and let sit for 2 hours. (The salt draws out the bitterness and moisture from the eggplant.)
- After two hours, drain and rinse the eggplant.
- Put the eggplant, the vinegar and the water in a stock pot and bring to a boil.
- Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes.
- Meanwhile, combine the remaining ingredients in a bowl.
- 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.
- Refrigerate until cold.
Nutrition Facts : Calories 213.7, Fat 18.4, SaturatedFat 2.6, Sodium 6.4, Carbohydrate 11.2, Fiber 6.5, Sugar 4.3, Protein 2
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- Trim the ends off the eggplant. Cut in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2-inch slices. You can also slice the eggplant into rounds.
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- Put the eggplant, vinegar and water in a stock pot and bring to a boil. Lower the heat to a simmer and blanch the eggplant until it takes on a translucent look, about 10 to 15 minutes. Thicker eggplant slices will require more time; thin slices slightly less. The eggplant should be flexible and chewy but not falling apart.
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