Berenjenas En Escabeche Marinated Eggplant Recipes

GRILLED EGGPLANT WITH MARINATED FETA

Steps:

• Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.

BERENJENAS RELLENAS (STUFFED EGGPLANTS)

Steps:

• Wash the eggplants and cut them in half lengthwise. Hollow them out with a spoon. Combine the lamb together thoroughly with the egg, onion, garlic, cinnamon, salt, pepper and parsley, and fill the eggplants with the mixture. Heat the olive oil in a flameproof baking dish and put the eggplants in it. Sprinkle the filling with cheese. Cover the dish with aluminum foil and cook in a preheated oven at 390 degreees F for about 40 minutes. Remove the foil 10 minutes before the end of the cooking period.

BERENJENAS EN ESCABECHE - MARINATED EGGPLANT

Steps:

• Trim the ends off the eggplant.
• Cut in in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2 inch slices.
• Put the slices layer upon layer in a roasting pan.
• Salt each layer with coarse salt and let sit for 2 hours. (The salt draws out the bitterness and moisture from the eggplant.)
• After two hours, drain and rinse the eggplant.
• Put the eggplant, the vinegar and the water in a stock pot and bring to a boil.
• Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes.
• Meanwhile, combine the remaining ingredients in a bowl.
• 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.
• Refrigerate until cold.