Berenjenas al Escabeche
Serves 6 to 8
Recipe from Sylvia’s Table: Fresh, Seasonal Recipes from Our Farm to Your Family by Liz Neumark with Carole Lalli
A recipe from Liz's dear friend Dodi Meyer, a pediatrician and Sylvia Center board member who grew up in Argentina. Traditionally served alongside beef to "wet" the meat and enhance its flavor — best made a few days ahead so the eggplant can fully absorb the marinade.
Ingredients:
2 medium eggplants
Kosher salt
1 quart distilled white vinegar
Olive oil
Paprika
Leaves from 2–3 sprigs oregano
2 garlic cloves, thinly sliced
3–4 bay leaves
Quick Version:
Salt thin lengthwise slices of eggplant and let them sit for about an hour to draw out excess moisture, then rinse and pat dry. Blanch the slices briefly in simmering white vinegar, just 2–3 minutes until softened, then drain well. Layer the eggplant into a jar with olive oil, paprika, oregano, sliced garlic, and a few bay leaves, finishing with eggplant on top. Seal and let it sit at room temperature for a few days — or refrigerate for longer storage — so the flavors have time to settle in before serving.
Step-by-Step Instructions:
Cut the eggplants into thin lengthwise slices, about ½ inch. Place in a strainer and salt generously; let stand for about an hour.
Rinse and pat dry on paper towels.
Bring the vinegar to a low boil. Blanch the eggplant slices a few at a time for 2–3 minutes, just until softened. Remove with a slotted spoon to a strainer.
Layer a few slices into a clean 1-quart Mason jar. Drizzle with a tablespoon or two of olive oil, sprinkle with paprika, and add a few oregano leaves and a slice or two of garlic. Continue layering, ending with eggplant on top and bay leaves on top of that.
Close the jar and let stand at room temperature for a few days before serving, or refrigerate for longer storage.