Berenjena en Escabeche (Marinated Eggplant)

A tasty side dish that can be used as a delicious appetizer on its own or as a sandwich filling,
berenjena en escabeche is a classic dish from Argentina. This marinated eggplant combines
olive oil, crushed red pepper, and herbs, making it the perfect pairing with meats, cheeses, and Argentine wine.

Ingredients

• 2 medium eggplants, peeled
• 3 tablespoons kosher salt
• 2 cups white wine vinegar
• 2 cups water
• 3 bay leaves
• 3 cloves garlic, crushed
• 4 tablespoons dried oregano
• 1 tablespoon crushed red pepper
• 1 cup olive oil

Directions

1. Slice peeled eggplants into thick slices (about 1/2 inch).
2. Layer eggplant slices in a colander with kosher salt between each layer. Let drain in the sink for 30 minutes.
3. Press to remove excess liquid, shake off salt, rinse quickly, and pat dry with paper towels.
4. In a saucepan, bring water, vinegar, and bay leaves to a boil.
5. Add eggplant and cook at a slow boil for about 4 minutes until fork-tender. Drain well.
6. In a bowl, whisk garlic, olive oil, oregano, and crushed red pepper.
7. In a clean glass jar or dish, layer the dressing and eggplant. Add oil on top if needed to submerge.
8. Refrigerate for at least two days for the best flavor.

Berenjena en escabeche is a versatile Argentine recipe you can enjoy at home, perfect for pairing with meats, especially after a day in the field. If you’re planning a hunting trip, explore our dove hunting packages in Argentina.

Source: By Eileen Smith. thelatinkitchen.com