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Pickled Eggplant (Escabeche de Berenjenas)

Before you jump to Pickled Eggplant (Escabeche de Berenjenas) recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

Many of us believe that comfort foods are terrible for us and that we should stay away from them. Sometimes, if the comfort food is a high sugar food or another junk food, this is very true. Other times, though, comfort foods can be completely nourishing and it’s good for you to consume them. There are some foods that, when you eat them, could improve your mood. If you are feeling a little bit down and in need of an emotional pick me up, try some of these.

Some grains are really great for fighting off bad moods. Quinoa, millet, teff and barley are all truly great for helping raise your happiness levels. These foods fill you up better and that can help improve your moods also. It’s not difficult to feel depressed when you feel hungry! The reason these grains are so wonderful for your mood is that they are easy to digest. They are simpler to digest than other foods which helps bring up your blood sugar levels and that, in turn, raises your mood.

Now you can see that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try some of these hints instead.

We hope you got benefit from reading it, now let’s go back to pickled eggplant (escabeche de berenjenas) recipe. You can cook pickled eggplant (escabeche de berenjenas) using 10 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to prepare Pickled Eggplant (Escabeche de Berenjenas):
  1. Get 1 pound eggplant, peeled
  2. You need 2 tablespoons kosher salt
  3. Prepare 2 cups water
  4. Take 2 cups apple cider vinegar or alcohol vinegar
  5. Use 3 garlic cloves
  6. Get 2 bay leaves
  7. Use Necessary amount of:
  8. Prepare Dried oregano
  9. You need Crushed red pepper
  10. You need Corn oil or sunflower oil
Instructions to make Pickled Eggplant (Escabeche de Berenjenas):
  1. Ingredients
  2. Wash, peel and Slice the eggplant into 10 mm thick slices
  3. Peel the garlic cloves
  4. Put the eggplants in colander set over a bowl and sprinkle them with the salt, let rest at room temperature for about 1 hour
  5. The eggplant will release a dark, bitter liquid
  6. Gently wash to remove any remaining of salt
  7. Bring the water and vinegar to a boil in a medium, non-reactive pot
  8. Add the eggplant and boil for about 5 minutes. Tip. Boiled them in batches and remove them with a slotted spoom
  9. Put them to drain in a tray cover with paper towell, let cool
  10. In airtight glass container put oil
  11. Pack the eggplant in a layer, sprinkling with orégano and crusshed red pepper, garlic and bay leaf on a side of the container so they're visible from the outside, add oil between each layer
  12. When the container is about half full, place another garlic in between the eggplant and continue alternating layers of eggplant and spices until the jar is full.
  13. Add the garlic and bay leaf on top and put enough oil to completely cover the eggplant.
  14. Seal the container and place it in the refrigerator for at least 2 day before eating to allow the flavors to really come out.
  15. The pickled eggplant keeps stored in the refrigerator for up to 1 month.

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