Chef John's Eggplant Escabeche recipe
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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
Nutrition Info
- 183.5 caloriescarbohydrate: 7.5 gcholesterol: : -fat: 17.2 gfiber: 3.7 gprotein: 1.6 gsaturatedFat: 2.5 gservingSize: -sodium: 1500.8 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Eggplant Escabeche
Directions
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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.