Pickled Eggplant (Berenjena de Almagro)

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)

This lovely pickled eggplant is great as a side dish, layered over a salad or as a tapas. It's very simple to make but must marinate for a few days at room temperature before serving.
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Course: Appetizer, Pickles, Salad, Tapas
Cuisine: Spanish
Prep Time: 5 minutes
Cook Time: 10 minutes
Marinating: 3 days
Total Time: 3 days 15 minutes
Servings: 4
Author: My Hungry Traveler

Equipment

  • Pot
  • Bowl with lid

Ingredients

  • 4 Very small Italian eggplants or Japanese eggplants
  • 1 cup Red wine vinegar
  • 2 cups Water
  • cup Extra-virgin olive oil
  • tsp Kosher salt
  • Freshly ground pepper
  • 1 medium Dried red chili pepper
  • 2 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • ¼ tsp Oregano

Instructions

  • 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.

Notes

  • A large Eggplant may be used. Slice into 1/2-inch and follow recipe from there.

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