Chef Johns Eggplant Escabeche Food

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CHEF JOHN'S EGGPLANT ESCABECHE



Chef John's Eggplant Escabeche image

This spicy preserved eggplant is a refreshing and vibrantly-flavored side dish or appetizer served on grilled bread.

Provided by Chef John

Categories     Zucchini Appetizers

Time 6h20m

Yield 8

Number Of Ingredients 14

1 large eggplant
1 large zucchini, halved lengthwise, cut crosswise into 1/4-inch slices
2 tablespoons kosher salt
2 cloves finely crushed garlic
½ cup olive oil
½ teaspoon crushed red pepper flakes, or to taste
¼ teaspoon dried oregano
1 cup white wine vinegar
⅔ cup water
¾ cup peeled and sliced roasted sweet and/or hot peppers
1 tablespoon freshly chopped Italian parsley
1 tablespoon chopped fresh oregano
Kosher salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil

Steps:

  • Trim ends of eggplant; peel, leaving stripes of skin intact. Cut eggplant in half lengthwise and slice crosswise into 1/4-inch slices. Transfer to a large bowl. Add sliced zucchini to bowl. Toss eggplant and zucchini with 2 tablespoons kosher salt and let sit until water begins to release, about 15 minutes.
  • Whisk olive oil, garlic, chili flakes, and dried oregano together in a bowl.
  • Rinse salt from veggies in a colander with fresh water. Set aside to drain well.
  • Place vinegar and water into a saucepan. Bring to a boil over high heat. Place drained vegetables into pan. Cook covered until softened and translucent, about 5 minutes, turning after the first minute. Remove from heat; transfer to a strainer reserving the cooking liquid.
  • Place cooked eggplant and zucchini into large bowl. Add chopped roasted peppers, 1/4 cup of the vinegar cooking liquid, freshly chopped Italian parsley and fresh oregano. Pour in garlic oil mixture. Stir gently but thoroughly with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours.
  • Before serving, drizzle vegetable oil over the mixture.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 7.5 g, Fat 17.2 g, Fiber 3.7 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 1500.8 mg, Sugar 3.3 g

CHEF JOHN'S EGGPLANT ESCABECHE



Chef John's Eggplant Escabeche image

This spicy preserved eggplant is a refreshing and vibrantly-flavored side dish or appetizer served on grilled bread.

Provided by Chef John

Categories     Zucchini Appetizers

Time 6h20m

Yield 8

Number Of Ingredients 14

1 large eggplant
1 large zucchini, halved lengthwise, cut crosswise into 1/4-inch slices
2 tablespoons kosher salt
2 cloves finely crushed garlic
½ cup olive oil
½ teaspoon crushed red pepper flakes, or to taste
¼ teaspoon dried oregano
1 cup white wine vinegar
⅔ cup water
¾ cup peeled and sliced roasted sweet and/or hot peppers
1 tablespoon freshly chopped Italian parsley
1 tablespoon chopped fresh oregano
Kosher salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil

Steps:

  • Trim ends of eggplant; peel, leaving stripes of skin intact. Cut eggplant in half lengthwise and slice crosswise into 1/4-inch slices. Transfer to a large bowl. Add sliced zucchini to bowl. Toss eggplant and zucchini with 2 tablespoons kosher salt and let sit until water begins to release, about 15 minutes.
  • Whisk olive oil, garlic, chili flakes, and dried oregano together in a bowl.
  • Rinse salt from veggies in a colander with fresh water. Set aside to drain well.
  • Place vinegar and water into a saucepan. Bring to a boil over high heat. Place drained vegetables into pan. Cook covered until softened and translucent, about 5 minutes, turning after the first minute. Remove from heat; transfer to a strainer reserving the cooking liquid.
  • Place cooked eggplant and zucchini into large bowl. Add chopped roasted peppers, 1/4 cup of the vinegar cooking liquid, freshly chopped Italian parsley and fresh oregano. Pour in garlic oil mixture. Stir gently but thoroughly with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours.
  • Before serving, drizzle vegetable oil over the mixture.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 7.5 g, Fat 17.2 g, Fiber 3.7 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 1500.8 mg, Sugar 3.3 g

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