Eggplant escabeche

Name: Eggplant escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 1.5kg eggplant, peeled, cut into 10cm batons sliced 1cm thick; 3 tbs salt flakes; 2/3 cup (165ml) extra virgin olive oil; 1 tsp coriander seeds; 2 tsp fennel seeds; 2 garlic cloves, finely chopped; 1/2 cup (125ml) lemon juice; 1/2 cup (125ml) red wine vinegar; 2 tsp caster sugar; 1 tbs finely chopped flat-leaf parsley, plus extra to serve; Sourdough croutons, to serve

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by Phoebe Wood

Oct 03, 2015

This eggplant escabeche can be served as a dip, or as part of a mezze platter.

1.5kg eggplant, peeled, cut into 10cm batons sliced 1cm thick
3 tbs salt flakes
2/3 cup (165ml) extra virgin olive oil
1 tsp coriander seeds
2 tsp fennel seeds
2 garlic cloves, finely chopped
1/2 cup (125ml) lemon juice
1/2 cup (125ml) red wine vinegar
2 tsp caster sugar
1 tbs finely chopped flat-leaf parsley, plus extra to serve
Sourdough croutons, to serve

Method

1.

Place the eggplant in a colander and toss with the salt. Sit the colander over a bowl and set aside for 2 hours. Rinse with cold water and drain on paper towel.
2.

Heat half the oil in a large non-stick saucepan over medium-high heat and add half the eggplant. Cook, stirring, for 8-10 minutes until softened but not coloured. Remove using a slotted spoon and repeat using remaining 1/3 cup (80ml) oil and eggplant. Remove and set aside
3.

Add the coriander and fennel seeds and garlic to the pan and cook, stirring, for 1-2 minutes in the residual oil until fragrant. Add the lemon juice, vinegar and 1/2 cup (125ml) water and simmer for 1 minute. Add sugar and 1 tsp salt and stir to dissolve. Stir in the eggplant and cook for 1-2 minutes until heated through. Cool completely, then stir through the parsley. Store in a sterilised jar for up to 2 weeks in the refrigerator, and serve with sourdough croutons and extra parsley.