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Pickled Eggplant (Escabeche de Berenjenas)
Pickled Eggplant (Escabeche de Berenjenas)

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Green tea is wonderful for moods. You just knew green tea had to be in this article somewhere, right? Green tea has a lot of an amino acid called L-theanine. Studies have discovered that this amino acid actually induces brain waves. This helps better your mental acuity while relaxing the rest of your body. You knew that green tea helps you be healthier. Now you know it can help raise your mood as well!

As you can see, you don’t have to turn to junk food or foods that are terrible for you so you can feel better! Try a few of these suggestions instead.

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

The ingredients needed to prepare Pickled Eggplant (Escabeche de Berenjenas):
  1. Provide 1 pound eggplant, peeled
  2. Take 2 tablespoons kosher salt
  3. Use 2 cups water
  4. Get 2 cups apple cider vinegar or alcohol vinegar
  5. You need 3 garlic cloves
  6. Get 2 bay leaves
  7. You need Necessary amount of:
  8. Provide Dried oregano
  9. Take Crushed red pepper
  10. Take Corn oil or sunflower oil
Steps 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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