Chef John's Eggplant Escabeche

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

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 184 Calories

Ingredients

• ⅔ cup water
• ½ cup olive oil
• 2 tablespoons vegetable oil
• 2 tablespoons kosher salt
• 1 tablespoon chopped fresh oregano
• ¼ teaspoon dried oregano
• 1 cup white wine vinegar
• 1 large eggplant
• ½ teaspoon crushed red pepper flakes, or to taste
• Kosher salt and freshly ground black pepper, to taste
• 1 large zucchini, halved lengthwise, cut crosswise into 1/4-inch slices
• 2 cloves finely crushed garlic
• ¾ cup peeled and sliced roasted sweet and/or hot peppers
• 1 tablespoon freshly chopped Italian parsley

Recipe Instructions

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.