BERENJENAS EN ESCABECHE - MARINATED EGGPLANT

Berenjenas En Escabeche - Marinated Eggplant image

Provided by ThatSouthernBelle

Categories Vegetable

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 10

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2 medium sized eggplants, washed
coarse salt
1 cup vinegar (red wine or white)
1/2 cup water
1/2 cup olive oil
1 tablespoon dried parsley
1 tablespoon dried oregano
2 garlic cloves, crushed
red pepper, crushed, to taste
salt, to taste

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.