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Berenjenas en escabeche
Berenjenas en escabeche: aubergine strips blanched in vinegar and kept in oil with garlic, chilli and oregano
Jars of these marinated aubergines sit in every Argentine grandmother's fridge, a legacy of Italian and Spanish immigrants, and they come out for the picada before the asado, alongside salami, cheese and bread, or to fill a sandwich. Strips of aubergine are salted, blanched briefly in vinegar and water, then layered with garlic, chilli flakes, oregano and plenty of oil. They turn soft, silky and sharp, with a slow heat from the chilli. Overboiling is the error: the strips should be just tender after 2–3 minutes, or they turn to mush in the jar. Allow 2 hours for salting before you start and a day in the fridge before eating. Garlic kept in oil can carry botulism, so keep the jar refrigerated and eat it within two weeks. Chef's tip: press the drained aubergine hard between tea towels before jarring; the drier the strips, the longer they stay firm.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 10
Ingredients
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Method
0/8 doneStep 1: Toss 2 ¼ lb aubergines with 2 tbsp coarse salt in a colander, set over a bowl and leave to sweat, pressing them now and then.
120 minStep 2: Rinse the strips briefly under cold water and squeeze them gently by the handful.
Step 3: Bring 2 cups white wine vinegar and 2 cups water to the boil in a large non-reactive pan.
Step 4: Add the aubergine in two batches and simmer until just tender and translucent but still holding their shape.
3 minStep 5: Drain each batch well and spread between clean tea towels, pressing to dry them as much as possible. Cool completely.
Step 6: Layer the aubergine in a clean, sterilised 1 litre jar, scattering each layer with 5 cloves garlic, 1 tsp dried chilli flakes, 2 tsp dried oregano and 2 bay leaves.
Step 7: Pour in 1 ½ cups sunflower or olive oil to cover by 1 cm, pressing with a spoon to release air bubbles.
Step 8: Seal and refrigerate for at least 24 hours before eating. Keep in the fridge, use a clean spoon, and eat within 2 weeks.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 1 g
- Carbs
- 6 g
- Fat
- 16 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does berenjenas en escabeche take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of white wine vinegar?
- Cider vinegar or rice vinegar, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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