Pickled eggplant and leek recipe

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:

1. To make this easy marinade, the first thing you should do is prepare the ingredients.
2. To do this, cut the eggplant into cubes and the leek into thick slices.
3. Remember not to peel the eggplant and use the white part of the leek.
4. Cook the leek in the microwave programming for a minute and a half.
5. Apart, roast the eggplant in a pan without oil until it reduces slightly and begins to toast.
6. Stir constantly and then add the cumin.
7. Leave on the fire for one minute.
8. Next, add the rest of the ingredients to the pan and turn up the heat.
9. Continue cooking until the liquid reduces and it is left with a syrup-like texture.
10. Let the pickle rest and come to room temperature. Store in the fridge until the day after preparation.
11. Enjoy the aborigine and leek escabeche and serve it very fresh.