Eggplant Escabeche Recipe - Spicy Preserved Eggplant Relish - Cold Eggplant Salad
Eggplant Escabeche Recipe - Spicy Preserved Eggplant Relish - Cold Eggplant Salad
MEMORIES OF MALTA ~ KAPUNATA / CAPONATA (Aubergine Stew / Eggplant Relish)
In Malta Kapunata is very popular and is served in salads, alongside fish, or simply atop crusty bread. Kapunata, or Caponata is very popular in this region of the Mediterranean, mainly in Malta, Sicily, and Tunisia.
There are many variations, some even adding pine nuts and raisins. However, this is how we roll in Malta, and you are going to love it!
Serve warm, room temp. or cold. Bon Appitito.
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KAPUNATA RECIPE
YOU NEED:
500 g Aubergine, largely diced (1 - 2 good size eggplants)
sea salt to leach out bitterness of eggplant. Use plenty. It will be rinsed off later.
2 onions, largely diced
1 red bell pepper, & 1 green bell pepper, largely diced
2-3 inner stalks of celery, chopped
2 - 4 tomatoes, diced (or 1 large can diced tomatoes)
tomato paste (as you need. Up to 1 large can)
1/4 cup red wine vinegar (can add less or more to taste)
cracked black pepper
2 tsp. sugar (more if your tomato paste is bitter. TASTE YOUR KAPUNATA!)
1/2 cup black olives (whole or sliced) (can use green olives)
handful of capers (or to taste)
little water as / if needed.
sea salt to taste, if required
LOTS of crusty bread to eat it with - YUM!
Eggplant Relish aka Caponata | Frankie Celenza
Sicilian Caponata is a sweet and sour dish made with eggplants, olives, peppers and more is surprisingly hearty for being vegan.
INGREDIENTS:
Olive oil
1 eggplant, cut into cubes
1 onion, chopped
1 red bell pepper, chopped
2 celery stalks, chopped
1 Tbsp capers
½ cup Castelvetrano olives, sliced
3 garlic cloves, minced
Pinch of pepper
1–2 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
Zest of ½ lemon
2 Tbsp tomato paste
½ cup sugar
1 can diced tomatoes
Sliced baguette, to serve
STEPS:
1.) Add olive oil to a sauté pan over medium heat. Once oil starts to shimmer, add eggplant cubes. Cook, while stirring, until eggplant begins to brown. Remove from pan and reserve.
2.) In the same pan, add the onions, red bell peppers and celery. Stir to combine. Cook until the veggies begin to soften, then add the capers, olives, garlic and pepper.
3.) Add red wine vinegar and balsamic vinegar and stir to combine. 4.)Add lemon zest and tomato paste, and stir to combine.
5.) Sprinkle sugar over top and add canned tomatoes. Return eggplant to pan, and stir altogether. Simmer over medium-low heat until thick and slightly reduced.
6.) Serve warm or cold with sliced baguette.
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Eggplant Escabeche Recipe - Spicy Preserved Eggplant Relish - Cold Eggplant Salad
Eggplant Escabeche Recipe - Spicy Preserved Eggplant Relish - Cold Eggplant Salad
Roasted Eggplant
The best way to make Roasted Eggplant is to cut them into large pieces, then bake in the oven at a high temperature so it seals the surface, making the eggplant cubes plump and juicy on the inside, with gorgeous caramelisation on the outside.
No sad, shrivelled up eggplant around here!