Eggplant Escabeche | The Jewish Week | Food & Wine

Eggplant Escabeche

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Eggplant Escabeche

Credit: Einat Admony

Chef Einat Admony shares her mother's recipe for Eggplant Escabeche. Serve as a side dish, an accompaniment to a sandwich, or just as is.

Servings & Times
Yield:
  • Serves 4 to 6
Ingredients

3 large eggplant, stem end trimmed
Kosher salt
Canola oil for frying
1 cup distilled white vinegar
5 garlic cloves, thinly sliced
¼ cup coarsely chopped fresh dill
1½ tablespoons sugar
¼ teaspoon red chili flakes

Steps

Slice the eggplant into 1-inch-thick rounds and sprinkle generously with salt. Place them in a colander and let them sit for 45 to 60 minutes. The salt will help purge the excess water and bitterness from the eggplant, so be sure to place a dish underneath the colander if it’s not in the sink. Pat the eggplant slices dry with paper towels.
 
Heat 1 inch of oil in a deep skillet until the temperature reaches 375˚F. Fry the eggplant until golden brown, about 7 minutes. I suppose you could grill or broil them in the oven as a healthier option, but that’s for another chapter. Remove the eggplant with a slotted spoon and place them on a few sheets of paper towels to drain the excess oil. 
 
Whisk together the vinegar, garlic, dill, sugar, and chili in a large bowl. Slice the eggplant into 1-inch cubes and add them to the bowl. Toss all the ingredients together to coat evenly. Place the salad in an airtight container and refrigerate overnight or for at least 6 hours before serving. Add a scoop of labne if you would like!