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Berengena al Escabeche

FloraCatriel MenendezComment

When I was a child, I cannot eat berenjena, or eggplant. The bitterness of the skin, the texture of the meat, and the seeds in mouth was not enjoyable for me. One day when I was about 12 years old, I visited my godfather. We sat on the table, him drinking wine and myself drinking water, while my father had a conversation with him. I think it was around eight at night and I was hungry, so he pulled out a jar and made some toast. I was more excited about smelling the bread toasting; I don’t think anyone does not like that smell. Once on the table, he opened this jar and the first thing I could see was a paste between green and black, the smell that comes from vinegar and garlic. it made me even more hungry, he put some on a piece of toast and passed it to me. I ate around four, and then I asked…

Moral of a Fable: Do not say you don’t like something… maybe you did not try it in the proper way.


Eggplant 2 medium

Vinegar 1 cup (100ml)

Olive oil 2cups (200ml)


Garlic chopped 1tbp

Salt and pepper

Oregano 1tbp

Chili flakes ½ tbp


In a pot, boil water with a dash of salt. This will help make the process faster, like I explained in the other post. The other reason is that the salt will remove the bitterness from the eggplant and prevent oxidation. Cut the size pieces that you prefer depending the jar that you have. When the water is boiling, blanch it for 10 seconds, remove, and put it in a bowl.

In other bowl mix all the ingredients, but the tip here is to add the oil at the end. The vinegar will dissolve the salt and combine all the ingredients, and then the oil protects them.

Blend the eggplant and the vinaigrette, make sure that all are well combined. Put it in a jar and preserve for at least 3 days. The acid from the vinegar will keep “cooking” or working on the eggplant making it softer.

This is a great method of conservation and it is great for salads or appetizers.