Marinated aubergines

Name: Marinated aubergines (Berenjenas en escabeche)
Cuisine: Argentine
Ingredients: 250–475 ml/8–16 fl oz/1–2 cups extra virgin olive oil; 15 ml/1 tbsp black peppercorns; 2 bay leaves; 5 ml/1 tsp dried chilli flakes; 15 ml/1 tbsp dried oregano; 4 cloves garlic; 1 onion, finely chopped; 475 ml/16 fl oz/2 cups water; 475 ml/16 fl oz/2 cups white wine vinegar; 20 ml/4 tsp finely ground rock salt; 4 medium aubergines (eggplants); 4 medium aubergines (eggplants)

Berenjenas en escabeche

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Most households will have a jar of this spicy and succulent pickle in their refrigerator. It’s a favourite with both hot and cold roasted meat and is equally good with Argentinian cheeses such as provolone.

Ingredients

4 medium aubergines (eggplants)
20 ml/4 tsp finely ground rock salt<

Americas
Argentina
Gluten-free
Vegan

Method

Rinse the aubergines and pat dry with kitchen paper. Cut into 2.5 x 7.5cm/1 x 3in strips. Sprinkle with salt and put in a colander set over a bowl, then place a plate on top. Place a few weights on the plate and leave for 30 minutes to squeeze out the moisture.
Pour the vinegar and water into a large pan and bring to the boil. Remove from the heat.
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