Escabeche is a Spanish pickling method usually used to preserve fish and meats. Often escabeche sardines will feature on tapas menus in seaside towns.  The protein is normally floured and fried, and then a pickling solution of sherry vinegar, olive oil, spices and salt is pour over and allowed to soak through.

Grilled, fried or roasted eggplant slices absorb the flavours of this pickling solution beautifully. Escabeche Eggplant is the perfect accompaniment to duck, pork or lamb as the acidity of the vinegar cuts through the fattiness of the meat.

Ingredients:

1 Eggplant, sliced into 1 cm rounds

2 cloves garlic, peeled and lightly pounded

pinch saffron

1 tsp Black Peppercorns

1 tsp Coriander Seeds

1 tsp Smoked Paprika

2 bay leaves

1 tsp Salt

1/4  cup Water

1/4 cup Sherry Vinegar

1/4 cup Olive Oil

Method:

Lightly brush the eggplant with olive oil and bake in a hot oven until soft and lightly coloured.

Bring the rest of the ingredients to the boil and simmer for 5 minutes.

Pour over the eggplant and set aside for 10 minutes.