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
Celebrating National Meatball Day Eggplant “Bacon” – Because Fake Bacon is Better than Real Eggplant Bacon Jalapeno Popper Puffs – Seeing Spots Southern-Style Baked Banana Pudding – A Better Banana Cream Pie Thai-Dipped Beef Tri Tip – Satay, Unskewered Farro with Wild Mushrooms – So Old it’s New Fresh Spinach Pasta – Easy to Do, Occasionally Spicy Thai Basil Chicken – My Pad Krapow Gai Crispy Honey Sriracha Chicken Wings – Ladies and Gentlemen, We Have a Winner Sausage Mushroom Chicken – Don’t Let the Name Fool You Celery Sorbet – It Only Sounds Crazy Just Corn Soup – Finally, Less is More! Chicken Tikka Masala – God Save the Curry Sweet Potato Pan-Dumplings with Bacon Butter – Good Save American-Style Soufflé Pancakes – Also Known as Not Japanese-Style Soufflé Pancakes Grilled Fava Beans – Flavor Flav, Indeed Smoked Trout Schmear – Because There’s No Cool Way to Say, “Spread” Mexican-Style Shrimp Cocktail – The New Taco? Scallop Gratin – When it Comes to Scallops, Dry is Good Garlic Noodles – Roasted Garlic Crab Sold Separately Peposo dell'Impruneta - Making Bad Beef Better Since Before Columbus Samosadilla (Samosa Quesadilla) – Flat Better Falafel – The Opposite of How These Will Make You Feel Summer Vegetable Cavatelli with Fresh Corn “Cream” – Corn Not Cows! Boneless Baby Back Rib Sandwiches – Like a McRib, Only with Ribs Super Deluxe Steak Nachos – Regular Nachos for the Big Game? I Don’t Think So. Grilled Prosciutto-Wrapped Peaches with Burrata and Basil – An Exceptional Summer Exception Thumbprint Cookies – Great Grandma Mitzi to the Rescue! Snail-less-cargo – April Fools? Charred Broccoli Beef – Broccoli Week Continues Bagna Cauda – A Real Bathing Beauty Spiced Apple Chutney ...I Mean “Applesauce” Pouding Chômeur – This Unemployed Man’s Pudding Isn’t Cheap Easy Baked Beef Brisket – Slow and Low is Not the Tempo Mardi Gras Special: Red Beans and Rice – Comfortably Yum Romesco Sauce – Cold Sauce Monte Rushmore for Sure Creamy Chicken Toast – A Recipe and a Reminder Lamb & Rice Stuffed Grape Leaves – Hours to Make, Seconds to Eat, Totally Worth It Deep-Fried Creamy Chicken Gravy – Almost Chicken Croquettes Cauliflower!!!!! Portuguese Custard Tarts – The Hieronymites Got This Right Korean Barbecued Rack of Lamb – That Other Rack of Ribs Classic Guacamole – How to Make Guacamole Like a Guacamaster Crispy Garlic Breadcrumb Chicken – No Fry, Not Dry, Must Try Nectarine Salsa – Stone Cold Delicious Folded Pork Cutlets – Layers of Flavor, Literally Spicy Caramel Chicken and a History Lesson Singapore Chili Crabs – King of the Crab Recipes? Meatball-Stuffed Garlic Bread Sliders – A Hole Lot of Awesome Refried Beans – Cooked Well, Not Twice New Year’s “Beans and Belly” – Good Luck with This! Spicy Chicken Lettuce Wraps – Not Exactly P.F. Chang’s, But Close Enough for the Internet Spanish Farro – An Ancient Recipe for an Ancient Grain Proper Pesto Kimchi Corned Beef – Adding Some Seoul to St. Patrick’s Day Kimchi Pancakes – Come for the Savory Pancake, Stay for the Dancing Fish Flakes Lemon Jalapeño Marinated Mussels – Definitely My First or Second Favorite Way to Eat Mussels Crispy Farro Cakes – All Killer, No Filler Beet-Cured Salmon Gravlax – Easier and Slower Than You Think Crispy “Peking Duck” Lettuce Cups – Faster, Easier, and Better? Pineapple Pulled Pork Al Pastor – Holy Smokes This Was Good It’s The Great Pumpkin Seed Spread, Charlie Brown Pig in a Pumpkin – Trick and Treat Picadillo – Close, But No Cigar Fresh Strawberry Jam – Because Man Cannot Live on Clotted Cream Alone Turkey & Rice Meatballs (Albondigas) – Perfect for Spanish Thanksgiving Ping Gai Chicken - Laotian "Grilled Chicken Chicken" German Potato Dumplings (Kartoffelkloesse) – Dial-Up Some Delicious Dumplings Pan-Roasted 5-Spice Pork Loin – Pleasing and Teasing Detroit-Style Pizza – This "Rock City" Pizza Rocks The Name's Cream...Clotted Cream Bánh Mì – More Than a Sandwich Classic Macaroni Salad – Delicious is In the Details Shrimp Toast – Is Toast the New Wing? Cream Puff "Crack Buns"(Choux au Craquelin) – Chef John Goes Hollywood Poutine – You'll Ruin French Fries and Like It My Big Fat Greek Baked Beans – Finally! My Big Fat Greek Salad and Its Big Fat Unoriginal Name This Tuna Poke is No Joke Chorizo Steamed Clams – How Do You Say “Ubiquitous” in Spanish? Baked Potato Puffs – A New Way to Pomme Dauphine from a Potato Fiend Warm Calamari Salad – The Best-Laid Plans of Squid and Men Kouign-Amann – Yas Queen! Flaming Greek Cheese (Saganaki) – Burning For You Lemon Poppy Seed Scone with Fresh Strawberry Glaze – These Passed the Test…Will You? Tuscan Fish Stew – Just Like I Barely Remember Having in Italy White Bread – Good For You In Other Ways Airline Chicken Breast – Come Pan-Fry the Friendly Skies Black Lentil Stew with Sausage & Kale – Dark Food for Dark Days Grilled Chicken Teriyaki Skewers with Miso Ranch – A Combo Made in Heaven, and Sebastopol Butternut Bisque – To Roast or Not to Roast Bacon Wrapped Spring Chicken Colcannon Hash – I Invented This, As Did Others Before Me Ropa Vieja (Cuban Beef) – Back Off, Marie Kondo! Coney Island Knishes – St. Patrick’s Day Leftovers Edition Bulgogi Beef – How They “Barbecue” in Korea (the Good Korea) The Brutus Salad – Watch Your Back, Caesar! Savory Coconut Rice – Sugar-Free and Easy Green Chile Pesto and Roasted Chayote Squash Side Dish – Thanks, Rick!
