How to Cook Flavorful Pickled Eggplant (Escabeche de Berenjenas)

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The ingredients needed to cook Pickled Eggplant (Escabeche de Berenjenas):

1. Get 1 pound of eggplant, peeled.
2. Use 2 tablespoons of kosher salt.
3. Get 2 cups of water.
4. Use 2 cups of apple cider vinegar or alcohol vinegar.
5. You need 3 of garlic cloves.
6. You need 2 of bay leaves.
7. Provide of Necessary amount of:.
8. Use of Dried oregano.
9. Use of Crushed red pepper.
10. Provide of Corn oil or sunflower oil.

Steps to make Pickled Eggplant (Escabeche de Berenjenas):

1. Ingredients.
2. Wash, peel and Slice the eggplant into 10 mm thick slices.
3. Peel the garlic cloves.
4. Put the eggplants in colander set over a bowl and sprinkle them with the salt, let rest at room temperature for about 1 hour.
5. The eggplant will release a dark, bitter liquid.
6. Gently wash to remove any remaining of salt.
7. Bring the water and vinegar to a boil in a medium, non-reactive pot.
8. Add the eggplant and boil for about 5 minutes. Tip. Boiled them in batches and remove them with a slotted spoom.
9. Put them to drain in a tray cover with paper towell, let cool.
10. In airtight glass container put oil.
11. Pack the eggplant in a layer, sprinkling with orégano and crusshed red pepper, garlic and bay leaf on a side of the container so they're visible from the outside, add oil between each layer.
12. When the container is about half full, place another garlic in between the eggplant and continue alternating layers of eggplant and spices until the jar is full..
13. Add the garlic and bay leaf on top and put enough oil to completely cover the eggplant..
14. Seal the container and place it in the refrigerator for at least 2 day before eating to allow the flavors to really come out..
15. The pickled eggplant keeps stored in the refrigerator for up to 1 month..

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