Berenjenas al Escabeche

Berenjenas al Escabeche is a vibrant Spanish appetizer featuring marinated eggplants that are tangy and flavorful. This dish is perfect for serving as a refreshing starter or as part of a tapas spread.

Ingredients

• Eggplant - 250 grams
• Olive oil - 60 ml
• White wine vinegar - 30 ml
• Garlic - 2 cloves, thinly sliced
• Bay leaf - 1 leaf
• Black peppercorns - 5 whole
• Salt - 1 teaspoon
• Paprika - 1 teaspoon
• Fresh parsley - 1 tablespoon, chopped

Steps

1. Slice the eggplant into 1 cm thick rounds and sprinkle salt over them. Let them sit for 15 minutes to draw out excess moisture.
2. Rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the eggplant slices to the skillet and cook for 5-7 minutes, flipping occasionally, until they are golden brown and tender.
5. Remove the skillet from heat and transfer the eggplant to a glass or ceramic dish.
6. In a small bowl, combine the white wine vinegar, bay leaf, black peppercorns, and paprika. Pour this mixture over the eggplant.
7. Make sure the eggplant is well-coated, then cover the dish with plastic wrap or a lid and let it marinate in the refrigerator for at least 2 hours or overnight for best flavor.
8. Before serving, sprinkle with fresh parsley for garnish.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 14 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which help reduce inflammation.
• High in fiber, promoting digestive health.

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