Eggplant Escabeche Recipe

Eggplant Escabeche Recipe

Eggplant Escabeche Recipe

Eggplant Escabeche recipe is a delightful dish that brings a perfect balance of tangy, savory, and slightly sweet flavors. Originating from Spanish cuisine, escabeche refers to a cooking method where ingredients are marinated in an acidic mixture, often involving vinegar, spices, and herbs. While traditionally prepared with fish, the eggplant version is a vegetarian-friendly take that retains the dish’s bold, aromatic qualities. This recipe is perfect for those who enjoy vibrant, Mediterranean-inspired flavors and are looking to elevate their meal prep game.

Brief History of Eggplant Escabeche Recipe:

The word “escabeche” comes from the Arabic term “al-sikbaj,” which means “a dish with vinegar.” This cooking technique was introduced to Spain during the Moorish period and later spread to Latin America, the Philippines, and other regions via Spanish colonization. Over time, various cultures adapted escabeche to suit local ingredients, leading to the creation of countless variations. The eggplant adaptation is a modern twist that caters to vegetarian diets while maintaining the classic tangy and spiced essence of the dish.

Eggplant Escabeche Recipe

Eggplant Escabeche Recipe

Pinklady
The word "escabeche" comes from the Arabic term "al-sikbaj," which means "a dish with vinegar." This cooking technique was introduced to Spain during the Moorish period and later spread to Latin America, the Philippines, and other regions via Spanish colonization
Prep Time 15 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Arabic
Servings 4
Calories 180 kcal

Equipment

  • Large skillet or frying pan
  • Cutting board
  • Knife
  • Mixing bowls
  • Spatula or wooden spoon

Instructions
 

  • Prepare the Eggplants
    Wash the eggplants thoroughly and slice them into ½-inch thick rounds.
    Sprinkle the slices with salt and let them sit for 10 minutes to remove bitterness. Rinse and pat them dry with a paper towel.
  • Cook the Eggplants
    Heat 2 tablespoons of olive oil in a large skillet over medium heat.
    Fry the eggplant slices in batches until golden brown on both sides. Set them aside on a plate lined with paper towels to drain excess oil.
  • Sauté the Aromatics
    In the same skillet, add the remaining olive oil.
    Sauté the garlic, onion, and bell peppers until they become soft and fragrant (about 5 minutes).
  • Prepare the Escabeche Sauce
    In a small bowl, mix the vinegar, soy sauce, sugar, smoked paprika, black pepper, and red chili flakes.
    Pour the sauce into the skillet with the sautéed vegetables and bring it to a gentle simmer.
  • Assemble the Dish
    Layer the fried eggplant slices in the skillet, ensuring they are well-coated with the sauce and vegetables.
    Cover the skillet and let the mixture simmer for 5 minutes to allow the flavors to meld together.
  • Garnish and Serve
    Transfer the Eggplant Escabeche to a serving dish.
    Garnish with fresh parsley or cilantro before serving.

Video

Keyword Eggplant Escabeche Recipe

Similar Recipes:

Filipino Fish Escabeche: A seafood version with similar tangy flavors.

See also  Amish Beef And Noodles Recipe

Mediterranean Eggplant Caponata: A sweet and sour eggplant dish from Sicily.

Zucchini Escabeche: A light and refreshing vegetable escabeche alternative.

Pickled Vegetable Escabeche: A crunchy and colorful take on the classic.

FAQs Frequently Asked Questions About Eggplant Escabeche Recipe:

1. Can I use other vegetables instead of eggplant?

Yes, zucchini, mushrooms, or cauliflower can be used as substitutes.

See also  Perfect Instant Pot Rice Recipe

2. How long does Eggplant Escabeche last in the fridge?

It can be stored in an airtight container for up to 4 days.

3. Is this recipe gluten-free?

To make it gluten-free, replace soy sauce with tamari or coconut aminos.

4. Can I make this dish ahead of time?

Yes, the flavors improve with time, making it an excellent make-ahead dish.

5. What can I serve with Eggplant Escabeche?

It pairs well with steamed rice, quinoa, or as a topping for bruschetta.

6. Can I use balsamic vinegar instead of white vinegar?

Balsamic vinegar can be used but will give the dish a sweeter and darker flavor.

7. Is this dish suitable for vegans?

Yes, the recipe is entirely plant-based.

8. Can I air-fry the eggplant slices?

Absolutely! Air-frying is a healthier alternative to pan-frying.

9. What type of eggplant is best for this recipe?

Globe eggplants or Italian eggplants work well due to their meaty texture.

10. Can I freeze Eggplant Escabeche?

Freezing is not recommended as the eggplant may become mushy when thawed.

Conclusion:

Eggplant Escabeche is a vibrant and versatile dish that pairs wonderfully with rice, crusty bread, or as part of a mezze platter. Its bold flavors and rich history make it a standout addition to any meal. Whether you’re a seasoned cook or just starting out, this recipe is straightforward and sure to impress.

YouTube Video credits:
Food Wishes

About Pinklady 1398 Articles
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