Berenjenas a la escabeche (Melanzane a scapece)

Ingredientes

• 1 kilo small eggplant
• Salt
• For the marinade:
• 250 ml 1 cup olive oil
• 3-4 Tbs white wine vinegar (or more to taste)
• 2-3 cloves of garlic (finely minced)
• A pinch of oregano
• A pinch of red pepper flakes (or more to taste)
• Salt (to taste)
• For topping:
• Minced parsley
• More red pepper flakes

Preparación

1. 1

   Trim off the stems of the eggplant and, depending on their size, cut them into quarters or halves (or thick slices, if large).

2. 2

   Bring a big pot of well-salted water to the boil and drop in the eggplant pieces. Boil until tender but not mushy.

3. 3

   Meanwhile, mix the marinade ingredients together in a mixing bowl. Taste for seasoning. If you think it needs it, add more salt, red pepper and/or vinegar to get the taste you like. The mixture should be very savory but not overwhelming.

4. 4

   When the eggplant is tender, remove to a colander and let drain and cool off. When the eggplant is cool enough to handle, gently squeezing out any excess liquid with a paper towel, lay the pieces out in a baking dish or other shallow receptacle.

5. 5

   Spoon the marinade over the eggplant. It should not quite cover the pieces. Marinate for at least 2-3 hours.

6. 6

   Serve the eggplant, if you like sprinkled with minced parsley and additional red pepper flakes for color and piquancy. Perhaps a light sprinkling of salt, too, if it needs it.