Moving over to the American continent. Next on the list is Argentina. I wanted to make an asado, a traditional barbecue, but the weather in the Netherlands is far from allowing any barbecues. Therefore I decided to challenge myself in something I had never done before: pickles!
Thus, I made berenjenas en escabeche, pickled aubergines, with carne a la plancha, grilled meat, and some salsa chimichurri. I know that it would have been better, if the aubergines had had more time to ferment properly, but even after a day in their marinade they were awesome!
Here is the recipe I used as a starting point.
1-2 tbsp salt
2 cups white wine vinegar
enough olive oil
4 cloves of garlic
10 bay leaves
10 g oregano
a few pepper corns, whole
Wash your aubergines and cut into 1 cm thick slices. Place them in a sieve and season with salt. Leave them to rest for at least one hour.
Wash the aubergines to remove the salt.
Bring the vinegar and the equivalent amount of water to a boil and add the aubergines. Boil them until tender in the middle, but hard on the outside, usually a few minutes.
Remove the aubergines and let the liquid drip out.
Now roughly chop the cloves of garlic and place them into a container. Add the oregano and bay leaves. Pour in the aubergines, the pepper corns and cover with oil. Give it a good stir and close the container. You can place them into the fridge and serve after a few hours or a week. You can keep it up to a month.
Serve with barbecued or grilled meats, as a starter or as a sandwich with some bread.
Have you ever pickled something? Do you like pickles? Let me know it the comments below.