Berenjenas En Escabeche - Marinated Eggplant

Submitted by ThatSouthernBelle

"http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2008/02/the-truck-drive.html"

 

• Ready In: 2hrs 35mins
• Ingredients: 10
• Serves: 6

ingredients

• 2 medium sized eggplants, washed
• coarse salt
• 236.59 ml vinegar (red wine or white)
• 118.29 ml water
• 118.29 ml olive oil
• 14.79 ml dried parsley
• 14.79 ml dried oregano
• 2 garlic cloves, crushed
• red pepper, crushed, to taste
• salt, to taste

directions

1. Trim the ends off the eggplant.
2. Cut in in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2 inch slices.
3. Put the slices layer upon layer in a roasting pan.
4. Salt each layer with coarse salt and let sit for 2 hours. (The salt draws out the bitterness and moisture from the eggplant.)
5. After two hours, drain and rinse the eggplant.
6. Put the eggplant, the vinegar and the water in a stock pot and bring to a boil.
7. Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes.
8. Meanwhile, combine the remaining ingredients in a bowl.
9. When the eggplant has cooked through, drain off half of the vinegar/water and put the rest, along with the eggplant, in the bowl with the oil mixture. Mix well.
10. Refrigerate until cold.