CHEF JOHN'S EGGPLANT ESCABECHE
This spicy preserved eggplant is a refreshing and vibrantly-flavored side dish or appetizer served on grilled bread.
Provided by Chef John
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 6h20m
Yield 8
Number Of Ingredients 14
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
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Aslam shek
[email protected]This dish was a bit too salty for my taste, but I think that's just a matter of personal preference. The eggplant was cooked well and the sauce was flavorful. I might try making it again with a little less salt next time.
RapSTAR Zayn
[email protected]I'm always looking for new ways to cook eggplant, and this recipe definitely didn't disappoint. The eggplant was cooked perfectly and the sauce was delicious. I will definitely be making this again.
AF Kingdom
[email protected]This dish is a great way to use up leftover eggplant. The eggplant is cooked until it's nice and tender, and the sauce is flavorful and tangy. I love serving this dish with a side of rice or quinoa.
Tikaram Adhikari
[email protected]I'm not a vegetarian, but I love this eggplant escabeche. The eggplant is so flavorful and the sauce is so tangy. I love serving this dish with a side of grilled chicken or fish.
Prudence Chinyani
[email protected]This is a great recipe for a quick and easy weeknight meal. The eggplant cooks quickly and the sauce is simple to make. I love serving this dish with a side of roasted vegetables.
Avtar Akalgharia
[email protected]I made this dish for my family and they loved it! The eggplant was so tender and the sauce was so flavorful. I will definitely be making this again for future family dinners.
Tae Lyn
[email protected]This dish was a bit too spicy for my taste, but I think that's just a matter of personal preference. The eggplant was cooked well and the sauce was flavorful. I might try making it again with a little less chili pepper next time.
Zahid Bajwa
[email protected]I'm always looking for new ways to cook eggplant, and this recipe definitely didn't disappoint. The eggplant was cooked to perfection and the sauce was delicious. I will definitely be making this again.
Emmanuel Uzoma
[email protected]This is one of my favorite eggplant recipes. The eggplant is always cooked perfectly and the sauce is so flavorful. I love serving this dish with rice or quinoa.
Nasky Nashky
[email protected]This dish was amazing! The eggplant was so tender and the sauce was so flavorful. I loved the combination of sweet and sour. I will definitely be making this again and again.
Ubaid Sulemani
[email protected]I'm not sure what went wrong, but my eggplant escabeche didn't turn out very well. The eggplant was tough and the sauce was bland. I think I might have overcooked the eggplant, or maybe I didn't use enough vinegar. I'll have to try it again sometime.
Sarabia Bros
[email protected]This dish was a bit too oily for my taste, but I think that's just a matter of personal preference. The eggplant was cooked well and the sauce was flavorful. I might try making it again with a little less oil next time.
Naazik Thimod
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dish. The eggplant was cooked perfectly and the sauce was flavorful and tangy. I would definitely recommend this recipe to others.
rayna swingle
[email protected]I made this dish for a party and it was a hit! Everyone loved the unique flavor of the eggplant escabeche. I will definitely be making this again for future gatherings.
Basimane Sekanka
[email protected]This was my first time making eggplant escabeche and it was a success! The dish was flavorful and the eggplant was cooked perfectly. I will definitely be making this again.
Michael Negash
[email protected]I followed the recipe exactly and the dish turned out great! The eggplant was tender and the sauce was flavorful. I especially liked the addition of the red pepper flakes, which gave it a little bit of a kick. I would definitely recommend this recipe
Obaidullah Afghan
[email protected]This dish was a bit too tangy for my taste, but I think that's just a matter of personal preference. The eggplant was cooked well and the sauce was flavorful. I might try making it again with a little less vinegar next time.
Anijer Sharma
[email protected]Wow! This eggplant escabeche is amazing! The eggplant is so tender and the sauce is so flavorful. I love the combination of sweet and sour. I will definitely be making this again.
Neha Khan
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind. The eggplant was cooked to perfection, and the sauce was flavorful and tangy. I especially liked the addition of the golden raisins, which added a touch of sweetness. This dish is a gr
Sumaiya Chowdhury
[email protected]This eggplant escabeche was a delightful culinary experience. The flavors were perfectly balanced, with a tangy and slightly sweet sauce that complemented the tender eggplant. I especially enjoyed the addition of the capers and olives, which added a