Argentine Marinated Eggplant (Berenjenas en Escabeche)
Ingredients:
- 2 large eggplants
- ½ cup (118 ml) coarse salt
- 2 cups (473 ml) white vinegar
- 2 cups (473 ml) water
- 4 cloves garlic, sliced
- 2 bay leaves
- 1 teaspoon (5 ml) dried oregano
- ½ teaspoon (2.5 ml)chili flakes (optional)
- Fresh parsley
- Freshly ground black pepper
- Corn and olive oil, enough to cover ( I like using 1/2 and 1/2)
Method:
Slice the eggplants into ½-inch (1.3 cm) strips or rounds. Layer them in a colander with coarse salt, place a weight on top, and let rest for 1 hour to draw out bitterness. Rinse thoroughly and pat dry.
In a pot, bring vinegar and water to a boil. Add the eggplant and cook for 5 minutes. Drain well.
Layer the eggplant in jars with bay leaves, oregano, chili, black pepper, and thin slices of garlic. Pour in enough oil to completely cover. Refrigerate and allow the flavors to develop for at least 48 hours before serving. The eggplant will keep for up to 6 weeks. Serve garnished with fresh parsley.