Chef Johns Eggplant Escabeche

Name: Chef Johns Eggplant Escabeche
Cook time: 5 min
Yield: 2 pints
Cuisine: United Kingdom
Ingredients: 1 large eggplant; 1 large zucchini, halved lengthwise, cut crosswise into 1/4-inch slices; 2 tablespoons kosher salt; 2 cloves finely crushed garlic; ½ cup olive oil; ½ teaspoon crushed red pepper flakes, or to taste; ¼ teaspoon dried oregano; 1 cup white wine vinegar; ⅔ cup water; ¾ cup peeled and sliced roasted sweet and/or hot peppers; 1 tablespoon freshly chopped Italian parsley; 1 tablespoon chopped fresh oregano; Kosher salt and freshly ground black pepper, to taste; 2 tablespoons vegetable oil

This spicy preserved eggplant is a refreshing and vibrantly-flavored side dish or appetizer served on grilled bread.

INGRIDIENT

1 large eggplant

1 large zucchini, halved lengthwise, cut crosswise into 1/4-inch slices

2 tablespoons kosher salt

2 cloves finely crushed garlic

½ cup olive oil

½ teaspoon crushed red pepper flakes, or to taste

¼ teaspoon dried oregano

1 cup white wine vinegar

⅔ cup water

¾ cup peeled and sliced roasted sweet and/or hot peppers

1 tablespoon freshly chopped Italian parsley

1 tablespoon chopped fresh oregano

Kosher salt and freshly ground black pepper, to taste

2 tablespoons vegetable oil

DIRECTION

Step: 1

Trim ends of eggplant; peel, leaving stripes of skin intact. Cut eggplant in half lengthwise and slice crosswise into 1/4-inch slices. Transfer to a large bowl. Add sliced zucchini to bowl. Toss eggplant and zucchini with 2 tablespoons kosher salt and let sit until water begins to release, about 15 minutes.

Step: 2

Whisk olive oil, garlic, chili flakes, and dried oregano together in a bowl.

Step: 3

Rinse salt from veggies in a colander with fresh water. Set aside to drain well.

Step: 4

Place vinegar and water into a saucepan. Bring to a boil over high heat. Place drained vegetables into pan. Cook covered until softened and translucent, about 5 minutes, turning after the first minute. Remove from heat; transfer to a strainer reserving the cooking liquid.

Step: 5

Place cooked eggplant and zucchini into large bowl. Add chopped roasted peppers, 1/4 cup of the vinegar cooking liquid, freshly chopped Italian parsley and fresh oregano. Pour in garlic oil mixture. Stir gently but thoroughly with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours.

Step: 6

Before serving, drizzle vegetable oil over the mixture.

NUTRITION FACT

Per Serving: 184 calories; protein 1.6g; carbohydrates 7.5g; fat 17.2g; sodium 1500.8mg.

Tasty and not difficult to make , these snack work for any meeting or gathering . When throwing a get-together , big or few people , you can’t forget the appetizers . We’ve collect with others of our best snacks recipes that are sure to suprrise your guests. From dips to spreads and everything in between, you’re must to find the perfect snacks for any occasion .

For your great party, be sure to try the Cranberry Meatballs . If you’re crunched for time, the speedy Classic Cheese Tray is your easy to do .

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