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.

4.67 from 3 votes

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Course: Appetizer, Pickles, Salad, Tapas

Cuisine: Spanish

Prep Time: 5

Cook Time: 10

Marinating: 3

Total Time: 3 15

Servings:

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
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

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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.

Nutrition