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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KaLynn Rogers
[email protected]This dish was a bit too sweet for my taste. I would recommend using less sugar next time.
Casey Rawiri
[email protected]I'm not a huge fan of eggplant, but this dish was surprisingly good. I'll definitely be making it again.
Julie Ryan
[email protected]This is a great recipe for a party or potluck.
Josephine Nduku
[email protected]I would definitely make this again.
Ram Singh
[email protected]5 stars! This recipe is a keeper.
Khan Tariq
[email protected]This dish is a great way to use up leftover eggplant. It's also a good option for a meatless meal.
Themba Freedom
[email protected]I made this last night and it was delicious! I used a little less oil than the recipe called for and it was still plenty flavorful.
carolyn foye
[email protected]This is a great recipe for a summer meal. The eggplant is light and refreshing, and the sauce is the perfect balance of sweet and sour.
Sufi Kirshan
[email protected]I've made this dish several times and it's always a hit with my family and friends. The eggplant is cooked perfectly and the sauce is flavorful and tangy.
mhammad wali
[email protected]This eggplant escabeche is a delicious and easy-to-make dish. I love the combination of sweet and sour flavors. I also appreciate that this recipe is relatively healthy, as it uses a variety of fresh vegetables.