If you want to take advantage of the last aborigines in the season, this easy recipe is perfect for you. Learn how to make marinade easily and quickly and enjoy a fresh and delicious appetizer. The pickled eggplant and leek is an option that will not disappoint you.
Ingredients to make Escabeche of aborigine and leek:
- 1 unit of Eggplant
- 1 unit of leek (white part)
- 1 teaspoon cumin seeds
- 6 tablespoons of olive oil
- 6 tablespoons of red wine vinegar
- 1 pinch of Salt and Pepper
- 1 teaspoon of sugar
- 1 teaspoon of Cinnamon
- 1 cup of Water (approximate)
How to make Pickled Eggplant and Leek:
- To make this easy marinade, the first thing you should do is prepare the ingredients.
- To do this, cut the eggplant into cubes and the leek into thick slices.
- Remember not to peel the eggplant and use the white part of the leek.
- Cook the leek in the microwave programming for a minute and a half.
- Apart, roast the eggplant in a pan without oil until it reduces slightly and begins to toast.
- Stir constantly and then add the cumin.
- Leave on the fire for one minute.
- Next, add the rest of the ingredients to the pan and turn up the heat.
- Continue cooking until the liquid reduces and it is left with a syrup-like texture.
- Let the pickle rest and come to room temperature. Store in the fridge until the day after preparation.
- Enjoy the aborigine and leek escabeche and serve it very fresh.