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  • Writer's pictureBiagio D

Eggplant Escabeche

Updated: May 2, 2020

Escabeche is a popular Spanish dish, common in the Mediterranean, Latin America, and the Philippines. There are different variations across the different countries, featuring various vegetables and meats. This is perfect served cold as an appetizer or as a condiment in a sandwich.


1 lb mixed sweet peppers

2 jalapeno peppers

1 large eggplant

1 large zucchini

1.5 tablespoons salt

1 cup white wine vinegar

2/3 cup water

½ cup olive oil

3 cloves garlic, minced

½ tablespoon dried oregano

½ tablespoon crushed red pepper

¼ cup freshly chopped parsley

¼ cup reserved vinegar cooking liquid

salt to taste


1. Preheat the oven to 425 degrees F.

2. Slice the tops off all the peppers and de-seed. Slice in half and place on a baking sheet. Bake at 425 degrees F for 20 minutes and then broil for 7-10 minutes until the skins are charred.

3. Allow peppers to cool and then peel off the charred skins. Slice into half inch strips.

4. Slice the ends off of the eggplant. Peel alternating stripes of the skin off. Slice in half lengthwise and cut into ¼ inch thick slices. Slice the ends off of the zucchini. Slice in half lengthwise and cut into ¼ inch thick slices.

5. Place in a colander and sprinkle with 1.5 tablespoons of salt and mix well. Let rest for 15 minutes to draw bitter juices out of the vegetables.

6. In a small bowl, mix the garlic, oregano, crushed pepper, and olive oil and set aside.

7. Bring vinegar and water to a boil. Rinse the salt off the vegetables and place in the boiling vinegar liquid. After one minute, stir the vegetables. Stir every 3 minutes for 6 minutes total. Strain through a colander over a bowl and reserve ¼ cup of cooking liquid.

8. Mix the vegetables with the peppers and prepared olive oil. Add the chopped parsley and ¼ cup of vinegar cooking liquid. Mix well. Add salt to taste. Store in refrigerator for at least 8 hours to allow the flavors to blend. Serve cold as an appetizer with toasted country bread.

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