Berenjenas en escabeche

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Berenjenas en escabeche. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Berenjenas en escabeche is one of the most favored of current trending foods in the world. It's simple, it's quick, it tastes delicious. It's enjoyed by millions daily. They're nice and they look wonderful. Berenjenas en escabeche is something that I have loved my entire life.

Many things affect the quality of taste from Berenjenas en escabeche, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Berenjenas en escabeche delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Berenjenas en escabeche is 7 frascos. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Berenjenas en escabeche using 12 ingredients and 5 steps. Here is how you cook that.

Les comparto la receta de berenjenas en escabeche que, a mí entender, tiene el equilibrio justo de acidez y aromas. Para quienes les gusta mucho el ajo, a esta receta agregar un ajo machacado y una hoja de laurel por frasco. Duran un mes en la heladera.

Ingredients and spices that need to be Make ready to make Berenjenas en escabeche:

1. 6 u berenjenas medianas
2. 4 cdas sal gruesa
3. 1 L agua
4. 400 ml vinagre de vino tinto
5. 1 cda sal
6. 3 u hojas de laurel
7. 500 ml aceite de oliva
8. 1 cdas granos de pimienta negra
9. 5 dientes ajo
10. 1 ramillete perejil
11. 2 cdas orégano fresco
12. 2 cdas ají molido

Instructions to make to make Berenjenas en escabeche

1. Cortar las berenjenas en rodajas de 1/2 centímetro. Disponer en colador o colador formando una capa. Agregar granos de sal gruesa y poner una nueva capa por arriba. Repetir el procedimiento hasta poner todas las rodajas. Dejar reposar dos horas.
2. En un bol verter el aceite de oliva. Agregar el perejil cortado, el ajo picado, el ají y el orégano picado. Machacar levemente las hojas de laurel y agregarlas a la mezcla. Moler la pimienta negra en mortero y agregarla a la mezcla (en caso de no tener mortero, poner los granos en trapo limpio y pasarles palo de amasar). Reservar.
3. Pasado el tiempo de curado de las berenjenas, enjuagar en abundante agua. Este paso es importante para evitar exceso de sal en las mismas.
4. Poner a hervir el agua y el vinagre con una hoja de laurel. Cuando rompa en hervor agregar una cucharada de sal. Hervir hasta que queden tiernas pero evitar cocinarlas demasiado ya que se romperán cuando las quieran pasar a los frascos. Aproximadamente la cocción será de 15 minutos. Colar y dejar enfriar.
5. En frascos esterilizados poner una capa de berenjenas y luego una capa de la mezcla reservada. En caso necesario, terminar de cubrir con aceite de oliva.

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