This ever-present pickled vegetable dish is loved in Argentina. It is a nice representation of the influence Italian immigrants had when they brought the eggplant with them to the new world.

Argentinian Berenjenas al Escabeche Pickled Eggplant

Berenjenas al Escabeche- Argentinian Pickled Eggplant

This Argentinian pickled eggplant is perfect for pairing with grilled meats or alone with a French baguette for sopping up the juices.

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Course: Appetizer, Side Dish

Cuisine: Argentina, South American

Prep Time: 10

Cook Time: 10

Resting: 1

Total Time: 1 20

Servings: cups

Author: My Hungry Traveler

Equipment

Roasting pan
Large pot
Large bowl
Colander

Ingredients

2 medium Italian eggplants
Kosher salt
1 cup White vinegar
½ cup Water
¼ cup Olive oil
¼ cup Vegetable oil
1 tsp Dried parsley
1 tsp Dried oregano
2 cloves, Garlic, crushed
½ tsp Crushed red pepper flakes
Salt to taste

US Customary – Metric

Instructions

Prepare Eggplant – Trim ends off eggplants. Cut in half lengthwise. Lay cut-sides down and cut into ¼-inch slices.
Place the slices, layer-by-layer, in a roasting pan. Sprinkle each layer with Kosher salt and let sit for an hour. Drain and rinse the eggplant.
In a big pot, cover eggplant slices with water and vinegar. Bring to a boil. Lower heat and simmer until eggplant becomes translucent, about 10 to 15 minutes. The eggplant should be flexible and chewy but not falling apart.
Finish – Add remaining ingredients to a bowl. Drain off half the water/vinegar from the pot and add the remaining water/vinegar with the eggplant into the bowl. Mix well and refrigerate in a covered container or jar until ready to use.