Wednesday, August 17, 2011

An Uli Recipe

Uli's recipe for:

Berenjenas Al escaveche

Cut up 2 kilos of eggplant and cut them length wise
Put down a layer of eggplant in a deep baking dish and cover the eggplant in kosher salt
Put down another layer of eggplant and cover it in salt and continue until you have layered all of the eggplant with salt.
Let this sit overnight in the kitchen and marvel as you come home late at night at how much water has been sucked out of the eggplant.
In the morning, while drinking mate, wash off the eggplant and then cook it in two liters of water and 250 ml of white vinegar in batches. Don’t overcook the eggplant.
Make a spice mixture of oregano, red pepper flakes, and aji which from what I can tell is ground up dried red pepper. Also add a dash or two of garlic sauce and then add enough oil to fry up a pound of potatoes. Mix this all up.
Get yourself a big ass jar.
Layer the bottom of the jar with cooked eggplant and cover this with the spice mixture.
Keep layering eggplant with spice mixture until you get bored and then dump in all of the eggplant and then all of the spice mixture. If there isn’t enough to fully cover the eggplant dump in more oil and then screw the lid onto the jar and roll it around so that the mixture fully coats all of the eggplant.
Let it sit in the fridge for one or two days, and then enjoy with your favorite asado!

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