Pickled Eggplant (Berenjenas en escabeche)
Berenjenas en escabeche Say it: beh-ren-HEH-nas en es-ka-BEH-cheh
Berenjenas en escabeche is a classic Argentine side dish of tender eggplant slices preserved in a bright, tangy vinegar brine with garlic, oregano, and bay leaves. Popular throughout Argentina, especially in family homes and asados, it is served cold or at room temperature as a flavorful accompaniment to grilled meats, cheeses, or bread. The silky eggplant absorbs the aromatic marinade, delivering a perfect balance of sour, savory, and herbal notes that improves with time.
Pickled Eggplant (Berenjenas en escabeche)
Berenjenas en escabeche
Pronounced beh-ren-HEH-nas en es-ka-BEH-cheh
- Serves
- 6
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Peel the eggplants and cut them into 1/2-inch (1 cm) thick rounds or lengthwise slices. Place in a colander and sprinkle generously with the kosher salt. Let stand for 30 minutes to draw out bitterness.
Rinse the eggplant slices thoroughly under cold water and pat completely dry with paper towels.
Bring a large pot of water to a boil. Add the eggplant and cook for 4-5 minutes until just tender but not falling apart. Drain well and let cool.
In a medium saucepan combine the vinegar, water, sliced garlic, oregano, bay leaves, peppercorns, and red pepper flakes. Bring to a boil, then simmer for 5 minutes.
Pack the cooked eggplant slices into clean glass jars, layering with the garlic and spices from the brine. Pour the hot vinegar mixture over the eggplant, then top with olive oil to cover.
Seal the jars and let cool to room temperature. Refrigerate for at least 24 hours before serving; flavor improves after 3-4 days.
Regional variants
Some families add thin slices of carrot, red bell pepper, or onion to the jars for extra color and crunch. Modern versions occasionally include fresh thyme or rosemary sprigs in the marinade.
Cook's notes
- Use firm, glossy eggplants without brown spots for best texture.
- Sterilize jars if storing longer than 2 weeks; keep refrigerated up to 1 month.
- Adjust red pepper flakes to control heat level.
Serve with
Grilled meats, cold cuts, cheeses, olives, and crusty bread.
Make ahead and storage
Best made 2-3 days ahead. Keeps refrigerated up to 1 month in a sealed jar.
