Gaby Melian’s Berenjenas en Escabeche Recipe
Number of servingsseveral
Step 1 > preparation
- Make sure you choose firm eggplants, with no bruises, shiny skin, and bright green tips. Glove, graffiti, or Italian are always a good choice for this recipe.
- After washing, peel the skin, cut in even pieces, either lengthwise or crosswise, for this recipe I cut it in rounds of about 1 centimeter, I halved the slices where the eggplant gets wider for even cooking time.
- Peeling the skin is optional, the skin is very nutritious but in this recipe, it can quickly discolor and turn the final dish into a non-appetizing-looking thing.
- Place the eggplant slices on a colander fitted over a bowl, or a sheet pan with a rack, generously salt the eggplants evenly, you can layer them if you run out of room, but make sure you hit every inch with salt, leave the eggplant slices in the salt for at least 1 hour.
- This salting process helps remove the excess water, and some might say the bitterness, in recent years there was a whole debate about this last part; I don’t know the science behind it, I just do it because my Abuela did it too.
- Combine the vinegar and water in a large pot, add 2 whole cloves of garlic, 2 bay leaves, and a few peppercorns, set it on low heat.
- Rinse the eggplant under running cold water, after the one-hour salting process.
- Cook the eggplant preferably in 2 batches, for about 7 to 10 minutes in the medium heat water-vinegar mix, you want a calm boiling, and a gentle touch when removing them from the water to avoid turning your eggplants into a puree. Let them cool completely before assembling
Step 2 > assembly
- Have your Le Parfait Familia Wiss 1 Liter glass jar clean and dry, and all your ingredients ready to start assembling.
- With the help of a spoon or tongs, start layering the eggplants, thyme, oregano, red pepper flakes, chopped garlic, and peppercorns, top with olive oil.
- Add another layer of eggplant, and the flavoring ingredients, and top with oil.
- Every time you add a layer gently push the eggplant under the olive oil. Continue layering until you reach the top of the jar.
This recipe is easily scalable, you will just need more jars. This is a quick pickle method that does not require boiling the jar in water.
This keeps up to 2 to 3 weeks in your refrigerator as long as you keep the eggplants covered with olive oil and don’t introduce a dirty spoon or fork in it. Do not serve them out of the jar, to avoid that. They definitely taste better after a few days.
Recipe developed by Gaby Melian