The lovely village of Almagro in Castilla is well known, in Spain at least, for four reasons: the beautiful lace produced there, its elegant and unique main plaza, its 16th century theater, and this special pickled eggplant. As weird as pickled eggplant sounds, it’s worth a try- this is a great dish.
Berenjena de Almagro (Pickled Eggplant)
- Bowl with lid
- 4 Very small Italian eggplants or Japanese eggplants
- 1 cup Red wine vinegar
- 2 cups Water
- ⅓ cup Extra-virgin olive oil
- 1½ tsp Kosher salt
- Freshly ground pepper
- 1 medium Dried red chili pepper
- 2 cloves Garlic, minced
- 1 tsp Ground Cumin
- ¼ tsp Oregano
- Make a 1-inch lengthwise slit down each eggplant. Place in boiling water and boil until barely tender, 10-12 minutes. Cool and place in a bowl with marinade.
- While eggplants boil, mix together the vinegar, water, oil, salt, pepper, chili pepper, garlic, cumin, and oregano in a bowl.
- Pour cooled eggplants over marinade, close lid and leave at room temperature on the counter for 2-3 days.
- To serve, slice each eggplant lengthwise into quarters. Refrigerate what's not used.
- A large Eggplant may be used. Slice into 1/2-inch and follow recipe from there.