Eggplant al Escabeche: How to Make Argentina’s Popular Dish

Eggplant al escabeche or berengenas pickled in vinegar with oil and spices is a beloved traditional dish in Argentina. This family-famous recipe from her Argentinian mother-in-law was sent to Familia Kitchen by Melissa Aguilera Rober of Bayside, Queens, New York. Her husband grew up in Buenos Aires eating this classic eggplant starter with bread and — we are talking about Argentina here, so: of course!— as part of an authentic asado. Watch as Mercedes Cristina Centeno (called Mecha by everyone) shows us step-by-step how she prepares the eggplant, boils it in water and vinegar, and marinates its slices in oil, garlic, crushed red pepper, and dried oregano.

This dish is garlicky and addictive, says Melissa, whose own family heritage is Puerto Rican. ”My suegra is famosa for making this berengena.” Her mother-in-law, who is an abuela of five, reports that she first learned this dish more than 30 years ago from her own mother. “I make this recipe because everyone in my family likes it. Starting with me: I love these berengenas. I make them to my taste, which is not too vinegary,” she says. Try layering a couple slices of eggplant al escabeche on pizza, adds Melissa’s husband Alex Rober, who says he makes sure to pack a jar or two whenever he visits his mom back in Argentina.

Find more traditional recipes from Argentina here!