Spanish Pickled Eggplant

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 1 cup (240 ml) white wine vinegar 1 cup (240 ml) white wine vinegar
• 1 cup (240 ml) water 1 cup (240 ml) water
• 1/4 cup (60 ml) extra virgin olive oil 1/4 cup (60 ml) extra virgin olive oil
• 4 cloves of garlic, thinly sliced 4 cloves of garlic, thinly sliced
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon black peppercorns 1/2 teaspoon black peppercorns
• 1 bay leaf 1 bay leaf

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat: 8g (Saturated Fat: 1g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 2g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Slice the eggplants into 1/4-inch thick rounds.
2. 2.
   In a large pot, combine the vinegar, water, olive oil, garlic, salt, sugar, smoked paprika, black peppercorns, and bay leaf. Bring the mixture to a boil.
3. 3.
   Add the eggplant slices to the pot and simmer for 5 minutes, or until they become slightly tender.
4. 4.
   Remove the pot from heat and let it cool to room temperature.
5. 5.
   Transfer the pickled eggplants and the liquid into a glass jar or airtight container.
6. 6.
   Refrigerate for at least 24 hours before serving to allow the flavors to develop.
7. 7.
   Serve the Berenjenas en escabeche chilled or at room temperature as a tapa or a side dish.

Treat your ingredients with care...

• Eggplants — Choose firm and shiny eggplants with smooth skin. Avoid those with soft spots or wrinkled skin.

Tips & Tricks

• For a spicier version, add a pinch of red pepper flakes to the pickling liquid.
• Allow the pickled eggplants to sit for a few days in the refrigerator for even more intense flavors.
• Serve the Berenjenas en escabeche with crusty bread or as a topping for sandwiches.

Serving advice

Serve the pickled eggplants as an appetizer or tapa alongside a selection of Spanish cheeses and cured meats. They also pair well with olives and marinated vegetables.

Presentation advice

Arrange the pickled eggplant slices on a platter, garnished with fresh herbs such as parsley or basil. Drizzle a little extra virgin olive oil on top for an attractive finishing touch.