Eggplant Escabeche – The Second Best Way to Eat Eggplant
The best way to eat eggplant is fried, which I’ll hopefully prove to you one day with a video recipe. In the meantime, you’ll have to settle for the second best way, which is this eggplant escabeche. It’s cold, refreshing, vibrantly-flavored, and I’m guessing, very healthy. This was inspired by a visit to a restaurant in San Francisco called Lolinda , where Chef Alejandro Morgan serves a simple, but incredibly delicious Argentinian-style eggplant escabeche. I won’t go so far as to say it came out as good, but the noises of pleasure Michele made while eating this were very similar. If you didn’t get the #dotsnotslots reference, I explained how to tell a “male” from “female” eggplant in a old video, which involves looking for a dot shaped mark at the end, and not a slot shaped one. This indicates a “male,” which generally has less seeds. By the way, “male” is in quotations because eggplants don’t actually have different genders, but apparently some are less pregnant than others. I’m certainly no expert when it comes to eggplant sex, but I’ll go with that until I hear otherwise. I really do hope you give this fabulous eggplant recipe a try soon. Enjoy! VIDEO Ingredients for about 2 pints: 1 large eggplant, halved, cut in 1/4 slices 1 large zucchini, halved, cut in 1/4 slices tossed with 2 tablespoons kosher salt 1 cup white wine vinegar 2/3 cup water 1/2 cup olive oil 2 cloves finely crushed garlic 1/4 teaspoon dried oregano 1/2 o taste 1 tablespoon freshly chopped parsley 1 tablespoon freshly chopped oregano 1/4 cup reserved vinegar cooking liquid kosher salt and freshly ground black pepper to taste 2 tablespoons vegetable oil .
Related Posts
Baked Stuffed Brie filled with Cranberries & Walnuts – A Better Brie A Waldorf Salad by Any Other Name Spiced Apple Chutney ...I Mean “Applesauce” Grilled German Potato Salad – Warming Up to a Great Summer Side Dish Spanish Octopus – Now 100% Trick Free Borscht-Braised Beef Short Ribs – It Sure Beats Beets Cabbage Patch Halibut – Come On, Use Your Head Spicy Chicken Lettuce Wraps – Not Exactly P.F. Chang’s, But Close Enough for the Internet Persian Rice – Sorry, Measuring Cups Spicy Caramel Chicken and a History Lesson Muhammara (Roasted Pepper & Walnut Spread) – Lebanese Adjacent Philly Cheese Steak Dip – Fly Eagles, Fly Savory Coconut Rice – Sugar-Free and Easy Face Pie – The Halloween Pastry You Can’t Un-See Kimchi Corned Beef – Adding Some Seoul to St. Patrick’s Day Classic Guacamole – How to Make Guacamole Like a Guacamaster Green Quinoa Tabbouleh – Going Against the Grain Farro with Wild Mushrooms – So Old it’s New Beef Pirozhki – Russia, Russia, Russia! How to Make Sushi Rice That Even Works for Sushi Just Corn Soup – Finally, Less is More! Chicken Apple Sausage Patties – Doesn’t Feel Like Chicken Bagna Cauda – A Real Bathing Beauty Crispy Beer Batter Fish & Chips – Sorry, I Meant Fish & Crisps Leftover Turkey Tamale Pie – Sorry, Pumpkin, There’s a New Thanksgiving Pie in Town Thanksgiving Leftover Special: Tom Turkey Kha Gai Lamb & Rice Stuffed Grape Leaves – Hours to Make, Seconds to Eat, Totally Worth It Ping Gai Chicken - Laotian "Grilled Chicken Chicken" Sweet Hot Mustard Slaw – It’s All About the “Cassage” Braised Lamb with Radishes and Mint (and Anchovies, but Don’t Tell Anyone) How to Make Fresh Spring Rolls – Authentic is as Authentic Does Pork Agrodolce – Treat Your Meat to Some Sour and Sweet Celebrating National Meatball Day Mexican-Style Shrimp Cocktail – The New Taco? Garlic Noodles – Roasted Garlic Crab Sold Separately Samosadilla (Samosa Quesadilla) – Flat Better Yucatan-Style Grilled Pork – Surrounded on Three Sides by Flavor How to Make Perfect Instant Mashed Potatoes for Fun and Profit How to Make Berbere Spice and What to Do with It (Partial List) Mumbo Sauce – Is D.C.’s Secret Sauce the Next Big Thing? Charred Broccoli Beef – Broccoli Week Continues Spicy Salami Spread (Nduja) – Almost Instant Soft Serve Salami White Bread – Good For You In Other Ways Cream Puff "Crack Buns"(Choux au Craquelin) – Chef John Goes Hollywood Potstickers – For When You Can’t Decide Between Fried and Steamed Dumplings Deviled Lobster Tails – There's Something in the Details Italian “Crema” Ice Cream (Gelato alla Crema) - To Die For! Bomba Calabrese – This Pepper Spread is the Bomb, Literally Pig in a Pumpkin – Trick and Treat Prawn Provencale – Eating the 80’s Falafel – The Opposite of How These Will Make You Feel Chicken Noodle Salad – Making Friends with Cold Spaghetti Loco Moco – Sounds Much Better in Spanish Folded Pork Cutlets – Layers of Flavor, Literally Classic Macaroni Salad – Delicious is In the Details Rice-Ah-Roni – The San Francisco Treat? Beef, Bean, and Beer Chili – What a Great Way to Lose a Beer Tuscan Fish Stew – Just Like I Barely Remember Having in Italy Korean Barbecued Rack of Lamb – That Other Rack of Ribs Homemade Corn Tortillas – Seconds to Learn, Years to Master Delicata Squash – They’re Not Just for Decorating Anymore Homemade Cheese Curds – Plan B Lemon Jalapeño Marinated Mussels – Definitely My First or Second Favorite Way to Eat Mussels Crispy Yuca Fries – More Uber Than Tuber? Airline Chicken Breast – Come Pan-Fry the Friendly Skies Fresh Spinach Pasta – Easy to Do, Occasionally Pan-Roasted 5-Spice Pork Loin – Pleasing and Teasing Picadillo – Close, But No Cigar Rice Crispy Wings – No Breakfast Cereal was Harmed in the Making of this Video The Perfect Margarita, According to Me Cast Iron Cornbread – Frugal Fabulous Celery Sorbet – It Only Sounds Crazy Warm Calamari Salad – The Best-Laid Plans of Squid and Men Black & Blue Steak Burger – Wait Until the Guys Hear About This! Apple Butter – Everything Apple Sauce Wishes It Could Be Truffled Cauliflower Gratin – Now 100% Truffle Oil Free Eggplant “Bacon” – Because Fake Bacon is Better than Real Eggplant Thai-Style Sweet Chili Sauce – Nam Jim for the Win Crispy “Peking Duck” Lettuce Cups – Faster, Easier, and Better? American-Style Soufflé Pancakes – Also Known as Not Japanese-Style Soufflé Pancakes "Norcal" Nicoise Salad – Layered for Your Pleasure Celery Root Puree – Come for the Flavor, Stay for the Low Carbs How to Make Your Own Prepared Horseradish – Feeling Hot, Hot, Hot Lomo Saltado – What’s Another Name for a “Stir-Fry” Beef Rendang and the Case of the Invisible Sauce Thumbprint Cookies – Great Grandma Mitzi to the Rescue! Creole Crab Noodles – Mardi Gras Fusion Chorizo Fundido, Completo Potato Leek Soup (aka Vichyssoise) – The Perfect Autumn in San Francisco Soup Pouding Chômeur – This Unemployed Man’s Pudding Isn’t Cheap A Spring Vegetable Frittata for Mother Grilled Fava Beans – Flavor Flav, Indeed “Burnt” Basque Cheesecake - Yes, On Purpose Spicy Thai Basil Chicken – My Pad Krapow Gai New England Clam Chowder Dip – Because Great Soups Make Even Better Dips Steamed Barbecue Pork Buns (Char Siu Bao) – Sweet, Steamy Memories Brazilian Cheese Bread (Pao de Queijo) – Fast, Fun, and Inadvertently Gluten-Free Holiday Cheese Board – Finding Michele Sweet Potato Soufflés – Even Easier Than Easy
