Chef John's Eggplant Escabeche Recipe

This recipe for Chef John's Eggplant Escabeche is a delicious twist on the classic Spanish dish. The eggplant is roasted until tender and then marinated in a tangy mixture of vinegar, olive oil, herbs, and spices. It's the perfect dish to serve at a summer BBQ or as a side dish to grilled meats.

Ingredients

• 2 medium eggplants, sliced
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Directions

1. Preheat oven to 400 degrees F.
2. Place eggplant slices on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast in the oven for 20-25 minutes until tender and slightly browned.
4. In a small bowl, whisk together olive oil, vinegar, garlic, oregano, red pepper flakes, salt, and pepper.
5. Place roasted eggplant slices in a shallow dish and pour marinade over the top. Let sit for at least 30 minutes to overnight.
6. Sprinkle with chopped parsley before serving.

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