Aubergines à l’Escabèche
Serves : 4 people
Preparation : 30 minutes
Cooking : 1 day
Ingredients
-
eggplant
-
oregano
-
salt
-
garlic
-
olive oil
-
vinegar
Instructions
Slice the peeled eggplants, sprinkle them with salt, and let them sit for half an hour.
Rinse them. Fill a pot with half white vinegar and half water, and when it comes to a boil, add the eggplants a few at a time so they don’t overcook.
Use a slotted spoon to transfer them to a colander.
Once all the pones are cooked, place them in a bowl and add ground chili pepper, oregano, minced garlic, oil, and vinegar, then taste them.
If they're ready, just add some salt, grab a roll and a good bottle of wine, and enjoy.