Pickled Aubergines – A Classic Spanish Escabeche

Préparation

Follow these step-by-step instructions for perfectly pickled aubergines every time.

1. Wash the aubergines thoroughly and pat them dry. Cut them into slices or cubes, depending on your preference. Slices are classic for serving as a side, while cubes work well for incorporating into salads or sandwiches.
2. Place the cut aubergines in a colander and sprinkle generously with salt. Allow them to rest for 20 to 30 minutes. This step draws out excess moisture and any bitterness, ensuring a sweeter, firmer final texture.
3. Rinse the aubergines well under cold running water to remove the salt, then pat them thoroughly dry with kitchen paper. This is an important step, as excess moisture can affect the frying or roasting process.

1. Heat a generous amount of olive oil in a large frying pan over a medium heat. Fry the aubergine pieces in batches until they are golden brown on all sides. Be careful not to overcrowd the pan, as this can cause them to steam rather than crisp up. Cook until they are tender but still hold their shape.
2. Remove the fried aubergines and place them on a plate lined with kitchen paper to drain any excess oil.
3. For a lighter version, you can roast the aubergines instead. Toss them with a little olive oil and spread them on a baking sheet. Roast at 200°C (400°F) for about 20 minutes, turning once, until tender and lightly charred.

1. In a small saucepan, combine 1 part vinegar with 2 parts water. Add the sliced garlic, bay leaf, paprika, oregano, cumin (if using), salt, and black pepper.
2. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 to 7 minutes. This allows the spices and garlic to infuse the liquid with their flavours.

1. Place the fried or roasted aubergines into a sterilised glass jar or a deep ceramic dish.
2. Pour the hot escabeche liquid over the aubergines, ensuring they are completely submerged. The heat helps the aubergines absorb the flavours more effectively.
3. Allow the jar to cool to room temperature, then seal it with a lid.

1. Place the sealed jar in the refrigerator and allow the aubergines to marinate for at least 24 hours before serving. This resting period is essential for the flavours to develop fully.
2. Serve the pickled aubergines chilled or at room temperature. They are delicious on their own, as part of a tapas spread, or as an accompaniment to roasted meats, grilled fish, or crusty bread.