{"id":12903,"date":"2021-08-15T18:17:29","date_gmt":"2021-08-15T18:17:29","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=12903"},"modified":"2022-04-15T01:57:07","modified_gmt":"2022-04-15T01:57:07","slug":"alicias-argentinian-eggplant-escabeche","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/alicias-argentinian-eggplant-escabeche\/","title":{"rendered":"Escabeche de Berenjenas de Alicia de Argentina"},"content":{"rendered":"\n

This silky Argentinian eggplant escabeche is a family-famous starter or side from one of our favorite foodies Melina Adduci,<\/a> who grew up in Buenos Aires <\/a>and now lives in Los Angeles. Melina reports that this dish is a big hit back home at their family asados<\/a>\u2014Argentina\u2019s traditional grill fests, famous for serving up endless-seeming, perfectly grilled cuts of carne at weekend gatherings. This recipe is from her mother Alicia Rovella. Gracias, Alicia! <\/p>\n\n\n\n

\u201cI love this eggplant dish. It is ideal as a side to any asado<\/a> or meat dish: chicken, beer or pork,\u201d says Melina. \u201dI always make my mom make it when I go home to Argentina, so I can always have some in the fridge. They\u2019re a dinner party favorite, too!”<\/p>\n\n\n\n

What makes this eggplant escabeche a standout and so memorably delicioso is its garlicky preparation in olive oil and parsley. We especially love that it can last up to a month in the refrigerator. That means it\u2019s always ready to pull out at a moment’s notice, for your next asado or as a side with whatever you\u2019re serving!<\/p>\n\n\n\n

If you like her eggplant her mom\u2019s escabeche, we invite you to check out more of her Familia Kitchen-fave recipes. Her Argentinian flan mixto with both dulce de leche and whipped cream<\/a> is the winner of Familia Kitchen\u2019s Your Favorite Dulce de Leche Recipe<\/a>. No wonder Alicia\u2019s recipe was voted n\u00famero uno: when it comes to this flan, double toppings means double rico.<\/p>\n\n\n\n

Melina comes from a large family of talented cocineros Argentinos. Thanks to Melina’s dad and his wife Gilda, we are lucky to have a receta for a meal many consider to be Argentina\u2019s national dish. Traditional locro<\/a> is a delicioso stew of hominy, porotos (beans) and squash.<\/p>\n\n\n\n

Keeping it all in the family, Melina\u2019s brother-in-law sent us his insider\u2019s guide to making Argentinian asado<\/a>. Cristian\u2019s definitive how-to includes which cuts of beef to grill and in what order. He also shows us how to make his shortlist of asado-must-have sides, including: grilled provoleta (a delicioso melted round of cheese), cooked-over-the-coals papas al plomo or grilled potatoes, and morr\u00f3n con huevo: egg-and-cheese-stuffed grilled red peppers. <\/p>\n\n\n\n

Familia Kitchen\u2019s Argentinian food friendship begins with Melina, of course. We are eternally grateful to her for sending us her recipe for authentic Argentinian chimichurri. <\/a>Her chimi recipe, she reports, was a hit on the set of Deadliest Catch,<\/em> one of many shows Melina has managed in her film and TV production career. <\/p>\n\n\n\n

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Ready to Try This Family-Famous Argentinian Eggplant Side?<\/h2>\n\n\n
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\n\t\t\t\t\"Alicia\u2019s\t\t\t\t
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Alicia\u2019s Eggplant Escabeche from Argentina<\/h2>\n\n
\n \t\t \t\t\tRecipe by Alicia Rovella<\/span>\n \t\t\n
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  • <\/li><\/ul>5.0<\/small> from<\/small> 2<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Argentinian<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    6<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    10<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    10<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
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      2<\/span> eggplants, large<\/span><\/p><\/li>

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      3<\/span> cloves<\/span> garlic, finely chopped<\/span><\/p><\/li>

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      1<\/span> bunch parsley, leaves only, finely chopped<\/span><\/p><\/li>

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      olive oil, as needed to make a paste<\/span><\/p><\/li>

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      salt, to taste<\/span><\/p><\/li>

    • <\/span>

      pepper, to taste<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Wash, dry and cut the eggplants in thin rounds, about 1\/4-inch thick each.<\/li>
      • Finely chop the garlic and parsley leaves, discarding the stems. Mix them in a bowl. <\/li>
      • Add enough olive oil, salt and pepper to create a soft, runny paste with all the ingredients. Set aside.<\/li>
      • Place the sliced eggplants in a nonstick pan set to medium high\u2014without oil or grease. Flip after about 5 minutes, when the first side turns golden. Cook the second side.<\/li>
      • Once both sides are lightly browned, place the eggplant rounds into a bowl. Pour the garlic-parsley oil mixture to fully coat the eggplant.<\/li>
      • The eggplant is ready to eat, but gets even better with time. Store the mixture in a wide-mouth glass jar and place in the fridge. It can keep deliciously for 3 or 4 weeks.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • Melina recommends serving this as an appetizer over toasted baguette slices or your favorite crackers.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t