Berenjena en Escabeche (Marinated Eggplant)

A featured Wine Club recipe for Casa Bianchi Winery.
Berenjena en Escabeche (Marinated Eggplant)


A tasty Argentinian side dish that can be used as a delicious appetizer on its own or as a sandwich filling, Berenjena en Escabeche is a classic dish that combines eggplant, crushed red pepper flakes and olive oil, making a plate that goes well with meats, cheeses and Argentine wine.

Yield: 2
Prep Time: 40 Minutes
Cook Time: 20 Minutes


• 2 medium eggplants, peeled
• 3 Tbs. Kosher salt
• 2 cups white wine vinegar
• 2 cups water
• 3 bay leaves
• 3 cloves garlic, crushed
• 4 Tbs. dried oregano
• 1 Tbs. crushed red pepper
• 1 cup Olive Oil


Slice peeled eggplants into thick slices of approximately 1/2 inch. Put one layer of eggplant slices in a colander, sprinkle with kosher salt. Layer and repeat until all the salt and eggplant has been used. The eggplant will drain, so put it in the sink or over a plate. Wait 30 min., press down on the eggplant to drain off some more liquid, then shake off salt. Quickly rinse (but do not soak) the eggplant in running water to remove more of the salt, and pat dry with paper towels.

Bring the water and vinegar to a boil in a saucepan, along with the bay leaves. Place the eggplant in the saucepan, and cook at a slow boil over medium heat until it is fork-tender, about 4 min. Drain the eggplant.

Whisk the remaining ingredients together: garlic, oil, oregano, and hot pepper. Pour a tablespoon of dressing at the bottom of a ceramic or glass dish. Place a layer of eggplant on top of the dressing, spoon more dressing over the top. Repeat layers of dressing and eggplant. Pour additional oil on top if necessary. Let marinate for at least 2 days in the refrigerator for best results.

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