Escabeche is a traditional preservation technique widely used in Latin America and throughout Mediterranean regions. Take advantage of locally grown eggplants when they are most abundant, then make a stash of this tasty component to have on hand for an appetizer or picnic nosh. Shallots, leeks and peppers are typically available at the same time as eggplants, while fresh oregano and thyme can be harvested during the entire growing season. Like pickling, an acid or vinegar is used to drop the pH level and deter spoiling. Make a large batch, store it in the back of your refrigerator in an airtight jar and enjoy it for months
Ingredients
- 1 eggplant approximately 1.5 lb (or equivalence if using small variety)
- ½ of one shallot, chopped
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh oregano
- 4 sprigs fresh thyme
- 4 cloves garlic, finely chopped
- 15 cloves whole black pepper
- 4 tablespoons kosher salt
- 3 bay leaves
- 1 teaspoon sugar
- 2 cups water
- ½ cup apple cider vinegar
- ½ cup extra virgin olive oil
- ¼ red bell pepper chopped
- 2 leeks cut into rings and separated Tips of fresh thyme, one per piece
Preparation
1. Peel and dice eggplant
2. Sprinkle 3 tablespoons of salt onto the eggplant. Mix and allow to sit for an hour or so with a weighty bowl pressing down. This will allow the eggplant to release a liquid that if left could add bitterness to the final dish. Press and spill out liquid. Rinse eggplant.
3. Bring sugar, 1 tablespoon salt, vinegar and water to a boil for two minutes. Add oregano, thyme, shallots and eggplant and boil until the eggplant is translucent (approximately 3 more minutes).
4. Strain contents and put the brine into a large mixing bowl. Drizzle olive oil in the bowl slowly while whisking.
5. Fill jars with eggplant mix, then add oil and brine mix to fill the jar covering the eggplant.
6. To serve, sauté chopped bell pepper and leeks in oil at a high temperature until the individual rings of leeks start to appear toasted. Serve escabeche on toasted crostini or as a briny side dish to a charcuterie board.
