How to Prepare Eric Ripert Pickled Eggplant (Escabeche de Berenjenas)

Pickled Eggplant (Escabeche de Berenjenas).

How to Prepare Eric Ripert Pickled Eggplant (Escabeche de Berenjenas)

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, pickled eggplant (escabeche de berenjenas). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Pickled Eggplant (Escabeche de Berenjenas) is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Pickled Eggplant (Escabeche de Berenjenas) is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have pickled eggplant (escabeche de berenjenas) using 10 ingredients and 15 steps. Here is how you cook that.

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

  1. {Make ready 1 pound of eggplant, peeled.
  2. {Make ready 2 tablespoons of kosher salt.
  3. {Take 2 cups of water.
  4. {Take 2 cups of apple cider vinegar or alcohol vinegar.
  5. {Make ready 3 of garlic cloves.
  6. {Prepare 2 of bay leaves.
  7. {Take of Necessary amount of:.
  8. {Make ready of Dried oregano.
  9. {Prepare of Crushed red pepper.
  10. {Get of 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 for this exceptional food pickled eggplant (escabeche de berenjenas) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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