Berenjenas En Escabeche - Marinated Eggplant

Total Time: 2 hrs 35 mins Cook Time: 2 hrs 35 mins

Ingredients

• Servings: 6
• 2 medium sized eggplants, washed
• coarse salt
• 1 cup vinegar (red wine or )
• 1/2 cup water
• 1/2 cup olive oil
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 2 garlic cloves, crushed
• red pepper, crushed, to taste
• salt, to taste

Recipe

• 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.