Eggplant Escabeche – The Second Best Way to Eat Eggplant

Eggplant Escabeche – The Second Best Way to Eat Eggplant - Jual Database Nasabah Prioritas Perbankan - Jual Database Nasabah | Jual Database Nomor HP | Jual Database Nasabah Bank | Database Nasabah, Pada Artikel yang anda baca kali ini dengan judul Eggplant Escabeche – The Second Best Way to Eat Eggplant, kami telah mempersiapkan artikel ini dengan baik untuk anda baca dan ambil informasi didalamnya. mudah-mudahan isi postingan Artikel Appetizer, Artikel Dips, Artikel Side Dish, Artikel Spanish Cuisine, Artikel Spicy, Artikel Vegetables, yang kami tulis ini dapat anda pahami. baiklah, selamat membaca.

Judul : Eggplant Escabeche – The Second Best Way to Eat Eggplant
link : Eggplant Escabeche – The Second Best Way to Eat Eggplant

Baca juga


Eggplant Escabeche – The Second Best Way to Eat Eggplant

The best way to eat eggplant is fried, which I’ll hopefully prove to you one day with a video recipe. In the meantime, you’ll have to settle for the second best way, which is this eggplant escabeche. It’s cold, refreshing, vibrantly-flavored, and I’m guessing, very healthy. 

This was inspired by a visit to a restaurant in San Francisco called Lolinda, where Chef Alejandro Morgan serves a simple, but incredibly delicious Argentinian-style eggplant escabeche. I won’t go so far as to say it came out as good, but the noises of pleasure Michele made while eating this were very similar. 

If you didn’t get the #dotsnotslots reference, I explained how to tell a “male” from “female” eggplant in a old video, which involves looking for a dot shaped mark at the end, and not a slot shaped one. This indicates a “male,” which generally has less seeds.

By the way, “male” is in quotations because eggplants don’t actually have different genders, but apparently some are less pregnant than others. I’m certainly no expert when it comes to eggplant sex, but I’ll go with that until I hear otherwise. I really do hope you give this fabulous eggplant recipe a try soon. Enjoy! 

 
Ingredients for about 2 pints:
3/4 cup sliced roasted sweet and/or hot peppers

1 large eggplant, halved, cut in 1/4 slices
1 large zucchini, halved, cut in 1/4 slices
tossed with 2 tablespoons kosher salt 
1 cup white wine vinegar 
2/3 cup water 
1/2 cup olive oil 
2 cloves finely crushed garlic 
1/4 teaspoon dried oregano 
1/2 teaspoon crushed red pepper, or to taste
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped oregano
1/4 cup reserved vinegar cooking liquid
kosher salt and freshly ground black pepper to taste 
2 tablespoons vegetable oil 
.

The best way to eat eggplant is fried, which I’ll hopefully prove to you one day with a video recipe. In the meantime, you’ll have to settle for the second best way, which is this eggplant escabeche. It’s cold, refreshing, vibrantly-flavored, and I’m guessing, very healthy. 

This was inspired by a visit to a restaurant in San Francisco called Lolinda, where Chef Alejandro Morgan serves a simple, but incredibly delicious Argentinian-style eggplant escabeche. I won’t go so far as to say it came out as good, but the noises of pleasure Michele made while eating this were very similar. 

If you didn’t get the #dotsnotslots reference, I explained how to tell a “male” from “female” eggplant in a old video, which involves looking for a dot shaped mark at the end, and not a slot shaped one. This indicates a “male,” which generally has less seeds.

By the way, “male” is in quotations because eggplants don’t actually have different genders, but apparently some are less pregnant than others. I’m certainly no expert when it comes to eggplant sex, but I’ll go with that until I hear otherwise. I really do hope you give this fabulous eggplant recipe a try soon. Enjoy! 

 
Ingredients for about 2 pints:
3/4 cup sliced roasted sweet and/or hot peppers

1 large eggplant, halved, cut in 1/4 slices
1 large zucchini, halved, cut in 1/4 slices
tossed with 2 tablespoons kosher salt 
1 cup white wine vinegar 
2/3 cup water 
1/2 cup olive oil 
2 cloves finely crushed garlic 
1/4 teaspoon dried oregano 
1/2 teaspoon crushed red pepper, or to taste
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped oregano
1/4 cup reserved vinegar cooking liquid
kosher salt and freshly ground black pepper to taste 
2 tablespoons vegetable oil 
.



Demikianlah Artikel Eggplant Escabeche – The Second Best Way to Eat Eggplant

Sekianlah artikel Eggplant Escabeche – The Second Best Way to Eat Eggplant kali ini, mudah-mudahan bisa memberi manfaat untuk anda semua. baiklah, sampai jumpa di postingan artikel lainnya.

Anda sekarang membaca artikel Eggplant Escabeche – The Second Best Way to Eat Eggplant dengan alamat link http://www.databasenomorhp.org/2016/08/eggplant-escabeche-second-best-way-to.html