Best 2 Chef Johns Eggplant Escabeche Recipes

Embark on a culinary journey to savor the delectable flavors of Chef John's Eggplant Escabeche, a delightful dish that tantalizes the taste buds with its vibrant and tangy profile. This Spanish-inspired recipe combines the goodness of eggplant, bell peppers, and onions, marinated in a flavorful escabeche sauce. The eggplant, with its tender and absorbent texture, soaks up the tangy marinade, resulting in a harmonious blend of flavors. The bell peppers add a touch of sweetness and crunch, while the onions provide a sharp and aromatic note. Dive into the escabeche sauce, a symphony of flavors crafted from vinegar, olive oil, garlic, spices, and herbs, which infuses the vegetables with a delectable tanginess. Prepare to be captivated by this culinary masterpiece, perfect as a tapas dish, a refreshing salad, or a delightful side accompaniment.

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CHEF JOHN'S EGGPLANT ESCABECHE

Chef John's Eggplant Escabeche image

This spicy preserved eggplant is a refreshing and vibrantly-flavored side dish or appetizer served on grilled bread.

Provided by Chef John

Categories Zucchini Appetizers

Time 6h20m

Yield 8

Number Of Ingredients 14

Ingredients

1 large eggplant
1 large zucchini, halved lengthwise, cut crosswise into 1/4-inch slices
2 tablespoons kosher salt
2 cloves finely crushed garlic
½ cup olive oil
½ teaspoon crushed red pepper flakes, or to taste
¼ teaspoon dried oregano
1 cup white wine vinegar
⅔ cup water
¾ cup peeled and sliced roasted sweet and/or hot peppers
1 tablespoon freshly chopped Italian parsley
1 tablespoon chopped fresh oregano
Kosher salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil

Steps:

Trim ends of eggplant; peel, leaving stripes of skin intact. Cut eggplant in half lengthwise and slice crosswise into 1/4-inch slices. Transfer to a large bowl. Add sliced zucchini to bowl. Toss eggplant and zucchini with 2 tablespoons kosher salt and let sit until water begins to release, about 15 minutes.
Whisk olive oil, garlic, chili flakes, and dried oregano together in a bowl.
Rinse salt from veggies in a colander with fresh water. Set aside to drain well.
Place vinegar and water into a saucepan. Bring to a boil over high heat. Place drained vegetables into pan. Cook covered until softened and translucent, about 5 minutes, turning after the first minute. Remove from heat; transfer to a strainer reserving the cooking liquid.
Place cooked eggplant and zucchini into large bowl. Add chopped roasted peppers, 1/4 cup of the vinegar cooking liquid, freshly chopped Italian parsley and fresh oregano. Pour in garlic oil mixture. Stir gently but thoroughly with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours.
Before serving, drizzle vegetable oil over the mixture.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 7.5 g, Fat 17.2 g, Fiber 3.7 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 1500.8 mg, Sugar 3.3 g

CHEF JOHN'S POACHED EGGS

Chef John's Poached Eggs image

Here's a new and improved version of our poached egg method. Nothing too complicated here; we pretty much poach eggs like everybody else, except we've got a little step in the middle that makes it easier if you're doing this for a larger group.

Provided by Chef John

Categories Breakfast and Brunch Eggs

Time 25m

Yield 2

Number Of Ingredients 3

Ingredients

1 teaspoon champagne vinegar
½ teaspoon salt
2 eggs, as fresh as possible

Steps:

Fill a bowl with ice water.
Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.
Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes.
Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.

Nutrition Facts : Calories 72.4 calories, Carbohydrate 0.6 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 651.5 mg, Sugar 0.4 g

Tips:

Choose the right eggplants: Look for eggplants that are firm and have a deep purple color. Avoid eggplants that are soft or have blemishes.
Cut the eggplants evenly: This will help them cook evenly. Cut the eggplants into 1-inch cubes or slices.
Soak the eggplants in salt water: This will help to remove the bitterness from the eggplants. Soak the eggplants in a bowl of cold water with 1 tablespoon of salt for 30 minutes.
Dry the eggplants thoroughly: Before cooking the eggplants, pat them dry with paper towels. This will help to prevent them from splattering.
Use a heavy-bottomed pan: This will help to distribute the heat evenly and prevent the eggplants from burning.
Cook the eggplants over medium heat: This will help to prevent them from burning.
Don't overcrowd the pan: If you overcrowd the pan, the eggplants will not cook evenly.
Stir the eggplants frequently: This will help to prevent them from sticking to the pan.
Cook the eggplants until they are tender: The eggplants should be tender when pierced with a fork.

Conclusion:

Chef John's eggplant escabeche is a delicious and easy-to-make dish that is perfect for a summer meal. The eggplants are tender and flavorful, and the sauce is tangy and refreshing. This dish can be served warm or cold, and it is a great way to use up leftover eggplants.