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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.
5 from 2 votes
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Course: Appetizer, Side Dish
Cuisine: Argentina, South American
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting: 1 hour
Total Time: 1 hour 20 minutes
Servings: 2 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.

Nutrition

Calories: 403kcal | Carbohydrates: 28g | Protein: 5g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Sodium: 278mg | Potassium: 1060mg | Fiber: 14g | Sugar: 16g | Vitamin A: 173IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 1mg