Eggplant escabeche

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

 

MAKES 10 SERVINGS

Equipment needed: colander, large bowl, non-stick pan, chopping board, knife, fridge

Total Time: 45minutes

 

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

 

Method:

  1. Place the eggplant in a colander and toss with the salt. Set the colander over a bowl and set it aside for 2 hours. Rinse with cold water and drain on a 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 the 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