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Berenjenas En Escabeche - Marinated Eggplant

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2hrs 35mins

Ingredients Nutrition


  1. Trim the ends off the eggplant.
  2. Cut in in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2 inch slices.
  3. Put the slices layer upon layer in a roasting pan.
  4. Salt each layer with coarse salt and let sit for 2 hours. (The salt draws out the bitterness and moisture from the eggplant.)
  5. After two hours, drain and rinse the eggplant.
  6. Put the eggplant, the vinegar and the water in a stock pot and bring to a boil.
  7. Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes.
  8. Meanwhile, combine the remaining ingredients in a bowl.
  9. When the eggplant has cooked through, drain off half of the vinegar/water and put the rest, along with the eggplant, in the bowl with the oil mixture. Mix well.
  10. Refrigerate until cold.

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