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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
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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

Ingredients
  

  • 2 medium-sized eggplants
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 3 cloves of garlic, minced
  • 1/2 cup white vinegar
  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar (or honey for a natural sweetener)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red chili flakes (optional)
  • 1/4 cup fresh parsley or cilantro, chopped (for garnish)

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