Eggplant Escabeche Recipe - Spicy Preserved Eggplant Relish - Cold Eggplant Salad
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Date: 2019-07-25
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Comments and reviews: 9
H A Whyte
This is very similar to a recipe shown to me by a family from Southern Italy. The aubergine (eggplant) was sliced and then char grilled - to get those nice lines - they were then blanched in vinegar. Afterwards it was a case of layering with crushed (raw) garlic, finely chopped fresh red chilli and Italian parsley, covering each layer with good olive oil as you go. Hot, spicy, tasty and amazing. I've added stuff like grilled red onions etc too. still amazing.
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This is very similar to a recipe shown to me by a family from Southern Italy. The aubergine (eggplant) was sliced and then char grilled - to get those nice lines - they were then blanched in vinegar. Afterwards it was a case of layering with crushed (raw) garlic, finely chopped fresh red chilli and Italian parsley, covering each layer with good olive oil as you go. Hot, spicy, tasty and amazing. I've added stuff like grilled red onions etc too. still amazing.
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Klimt Kahlo
I had a cold eggplant salad when I was in Austria 20 years ago. I had never had eggplant before, at least not in that way and not that I could remember. Life was never the same after that. I still cannot cook eggplant 20 years later, but I just love it I order it out whenever I can Will I do it? Probably not, all I do is waste my life watching cooking videos that I never try, but I enjoy myself And get very hungry too
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I had a cold eggplant salad when I was in Austria 20 years ago. I had never had eggplant before, at least not in that way and not that I could remember. Life was never the same after that. I still cannot cook eggplant 20 years later, but I just love it I order it out whenever I can Will I do it? Probably not, all I do is waste my life watching cooking videos that I never try, but I enjoy myself And get very hungry too
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drcobol2000
Sorry, but ANYTHING squash equals mush. You can show the Zucchini, Aubergine or Yellow a flame and they will fold beyond recognition and turn to something resembling baby food. This is absolutely NOT on my menu. I don't care how good it tastes, the texture is what I would consider the closest thing to wallpaper paste without corn starch. Blech Sorry Chef John, but this won't make it in my culinary repertoire.
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Sorry, but ANYTHING squash equals mush. You can show the Zucchini, Aubergine or Yellow a flame and they will fold beyond recognition and turn to something resembling baby food. This is absolutely NOT on my menu. I don't care how good it tastes, the texture is what I would consider the closest thing to wallpaper paste without corn starch. Blech Sorry Chef John, but this won't make it in my culinary repertoire.
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John Doe
Chef John. I bought a jar of similar salad from a middle eastern isle of a local ethnic grocery store. Mostly eggplant in a vinegar and oil dressing with bits of peppers like yours has. It had a a very smokey finish like the eggplant had been roasted or grilled. Does this recipe have that same smokey flavor from the roasted peppers? It was really flavorful.
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Chef John. I bought a jar of similar salad from a middle eastern isle of a local ethnic grocery store. Mostly eggplant in a vinegar and oil dressing with bits of peppers like yours has. It had a a very smokey finish like the eggplant had been roasted or grilled. Does this recipe have that same smokey flavor from the roasted peppers? It was really flavorful.
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Ceridewn
I'm curious on whether Japanese Eggplant would work in this, I also wonder if they have the same mark on the bottom as regular eggplants do. I feel like I should go check the ones in my garden now to see lol. Because the last couple I picked were heavily seeded which makes them a little meh to eat.
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I'm curious on whether Japanese Eggplant would work in this, I also wonder if they have the same mark on the bottom as regular eggplants do. I feel like I should go check the ones in my garden now to see lol. Because the last couple I picked were heavily seeded which makes them a little meh to eat.
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Phyllis Van Hagen
Oh yes. I made this last night and with great difficulty waited for lunch and served it on grilled Tartine sourdough ( homemade ) to murmurs and eye rolls testifying to its deliciousness. Lucky friends who get to share it. Thanks for another eggplant dish to add to my favorites.
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Oh yes. I made this last night and with great difficulty waited for lunch and served it on grilled Tartine sourdough ( homemade ) to murmurs and eye rolls testifying to its deliciousness. Lucky friends who get to share it. Thanks for another eggplant dish to add to my favorites.
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Hilah Cooking
I love eggplant but have a hard time tricking my husband into eating it. I'll have to try this and let you know if it works. Also, I really love watching you slice things. You could make a whole video just cutting stuff and I would watch it before bed every night.
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I love eggplant but have a hard time tricking my husband into eating it. I'll have to try this and let you know if it works. Also, I really love watching you slice things. You could make a whole video just cutting stuff and I would watch it before bed every night.
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Suzanne Baruch
That's a pretty freakishly small wooden spoon at 8: 20 - 8: 24. I heard through the grape vine that next, CJ's going to use one of those freakishly teeny McDonald's coffee spoons from the '70's to stir fry some veggies. Should be entertaining.
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That's a pretty freakishly small wooden spoon at 8: 20 - 8: 24. I heard through the grape vine that next, CJ's going to use one of those freakishly teeny McDonald's coffee spoons from the '70's to stir fry some veggies. Should be entertaining.
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samirka22
Hello chef Excited to cook this tonight. Should the papers be spicy? May I request something? It's the zucchini and apples season here again and I would really appreciate if you can make some recipes with these two ingredients. Love you chef Jon
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Hello chef Excited to cook this tonight. Should the papers be spicy? May I request something? It's the zucchini and apples season here again and I would really appreciate if you can make some recipes with these two ingredients. Love you chef Jon
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