So early... this is my first ever youtube comment, ever. This will probably disappear in the comments but since I am this early, I gotta say, Chef John, I am a better cook because of you... and my mother. Thank you, and please please please, never stop uploading your amazing recipes!!!
Chef, in South Italy we make this at the end of summer. Traditionally you make enough to get you through the winter. At my mom's house we always made over 40 pounds of eggplants! We would have many many jars, some to give out as gifts and some to exchange with friends. Anyways didn't matter how many pounds we decided to make, we would never make it through the winter because they were so delicious we would eat all of them by Christmas! This recipe is really one of the best ways to eat eggplants!
Have it in the form of a dip, it's remarkable how that soft, mushy thing translates into a remarkable texture once made into some sort of Dip. I believe Chef John made a video on some Baba Ganoush. It has a very meaty, Umami sort of taste that is beyond nice on some toasted bread or something. Consider trying it :)
I had a cold eggplant salad when I was in Austria 20 years ago. I had never had eggplant before, at least not in that way and not that I could remember. Life was never the same after that. I still cannot cook eggplant 20 years later, but I just love it!!!! I order it out whenever I can!!! Will I do it? Probably not, all I do is waste my life watching cooking videos that I never try, but I enjoy myself!!! And get very hungry too!!!
This is very similar to a recipe shown to me by a family from Southern Italy. The aubergine (eggplant) was sliced and then char grilled - to get those nice lines - they were then blanched in vinegar. Afterwards it was a case of layering with crushed (raw) garlic, finely chopped fresh red chilli and Italian parsley, covering each layer with good olive oil as you go ... Hot, spicy, tasty and amazing. I've added stuff like grilled red onions etc too .. still amazing.
I love eggplant but have a hard time tricking my husband into eating it. I'll have to try this and let you know if it works. Also, I really love watching you slice things. You could make a whole video just cutting stuff and I would watch it before bed every night.
You should try Makdoos: Middle Eastern spicy pickled eggplant, filled with nuts and smothered with olive oil. Tastes super good. But try to get one that's kept in good conditions as some gets stale because of the oil.
Hi John! i'm from Argentina, and this recipe is one of our favorite food accompaniment. Here, we call it 'berenjenas en escabeche'. Our recipe is kinda different, but the final result is almost the same. Best regards
Oh yes. I made this last night and with great difficulty waited for lunch and served it on grilled Tartine sourdough ( homemade ) to murmurs and eye rolls testifying to its deliciousness. Lucky friends who get to share it. Thanks for another eggplant dish to add to my favorites.
I just got dumped and watching this video instantly made me feel better BECAUSE YOU'RE AWESOME, CHEF JOHN! I'm gonna go replay the video from 9:35 a few times now :)
Visually it looks like the eggplant from when my mom makes briami and that is enough to make me want to make it (and make me hungry). Looks delicious Chef John!
I've had a variant of this in southern Italy, where they take a fresh bun, put a grilled piece of salsiccia on it and top it with this stuff and it's absolutely amazing!
my grandma used to make the best berenjenas al escabeche, thats what we call them here in Argentina, in the whole world, but i must admit those look really really good
I'd totally julienne everything so it'd easier to pile on brushetta, finally a great recipe to use up the huge glut of eggplant and zuchinni we have from the garden every year
Chef John. I bought a jar of similar salad from a middle eastern isle of a local ethnic grocery store. Mostly eggplant in a vinegar and oil dressing with bits of peppers like yours has. It had a a very smokey finish like the eggplant had been roasted or grilled. Does this recipe have that same smokey flavor from the roasted peppers? It was really flavorful.
chef john you would ABSOUTELY LOVE zacusca (eastern european) grilled/charred eggplant and red pepper spread. i would be willing to bet you all the cayenne that you'd love it more than escabeche
Hello chef! Excited to cook this tonight. Should the papers be spicy? May I request something? It's the zucchini and apples season here again and I would really appreciate if you can make some recipes with these two ingredients. Love you chef Jon!
Hello Chef John, I came across you on. RUclips and absolutely love you. You voice sound so familiar. It took me a while and it's Hall Peary who use to do Faygo commercials. love your voice.
..you mentioned saving the liquid after blanching?Where was that used for? just asking Chef! luv your vid and something new to make " escabeche" !!! Yay. .
Chef John, this is amazing. I love this as a product but never think of making it myself. also, can you make a very interesting, different sort of sweet cake soon? that'd be great if possible.
"A little more olive oil"? But you just told me not to use olive oil. I'm so lost! Why do you do this to simple-minded people like myself?! I "esk you for the beche" ingredients and you give me lies.
That toasted bread! Now THAT looks amazing! It's funny, this is not the only video that I've ended up coveting a food item that wasn't the featured dish. Damn food porn.
I'm curious on whether Japanese Eggplant would work in this, I also wonder if they have the same mark on the bottom as regular eggplants do. I feel like I should go check the ones in my garden now to see lol. Because the last couple I picked were heavily seeded which makes them a little meh to eat.
Not even close to the Escabeche my grandma does...i am from Argentina, escabeche is eaten alot. :P I will try it later.. it so so weird the amount of vinager you used... so little to my standars, i will try it thou.
New Mexico had a good harvest this year for those Hatch chiles. And I do find them more flavorful than Anaheim peppers. Sure, I live in New Mexico, but I try to avoid bias when talking food.
![COLOMBIA vs. CHILE [4-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 10](http://i.ytimg.com/vi/TDjN4W3yy1k/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/255281/Chef-Johns-Eggplant-Escabeche/
So early... this is my first ever youtube comment, ever. This will probably disappear in the comments but since I am this early, I gotta say, Chef John, I am a better cook because of you... and my mother. Thank you, and please please please, never stop uploading your amazing recipes!!!
Thanks! I won't!! Until I, well, you know.
Until you retire from RUclips, right?
+Food Wishes wow that was depressing, I don't enjoy thinking of you... ehhhh
your comment was the first one that showed up for me
+Food Wishes turn into ham yourself?
Chef, in South Italy we make this at the end of summer. Traditionally you make enough to get you through the winter. At my mom's house we always made over 40 pounds of eggplants! We would have many many jars, some to give out as gifts and some to exchange with friends. Anyways didn't matter how many pounds we decided to make, we would never make it through the winter because they were so delicious we would eat all of them by Christmas!
This recipe is really one of the best ways to eat eggplants!
I don't even intend to make this. I just love watching your videos.
same, egg plant is not a texture or taste I dig as palette pleasing.
try the soft hard boiled eggs, they really kick ass
Have it in the form of a dip, it's remarkable how that soft, mushy thing translates into a remarkable texture once made into some sort of Dip.
I believe Chef John made a video on some Baba Ganoush. It has a very meaty, Umami sort of taste that is beyond nice on some toasted bread or something. Consider trying it :)
ahaha! me too
just add more jalapeno to the mixture and you will dig it
I had a cold eggplant salad when I was in Austria 20 years ago. I had never had eggplant before, at least not in that way and not that I could remember. Life was never the same after that. I still cannot cook eggplant 20 years later, but I just love it!!!! I order it out whenever I can!!! Will I do it? Probably not, all I do is waste my life watching cooking videos that I never try, but I enjoy myself!!! And get very hungry too!!!
Chef John: Fennel seeds are *incredible* in this pickle. Toast them lightly and add them to the garlic oil.
This is very similar to a recipe shown to me by a family from Southern Italy. The aubergine (eggplant) was sliced and then char grilled - to get those nice lines - they were then blanched in vinegar. Afterwards it was a case of layering with crushed (raw) garlic, finely chopped fresh red chilli and Italian parsley, covering each layer with good olive oil as you go ...
Hot, spicy, tasty and amazing. I've added stuff like grilled red onions etc too .. still amazing.
I love eggplant but have a hard time tricking my husband into eating it. I'll have to try this and let you know if it works.
Also, I really love watching you slice things. You could make a whole video just cutting stuff and I would watch it before bed every night.
You should try Makdoos: Middle Eastern spicy pickled eggplant, filled with nuts and smothered with olive oil. Tastes super good. But try to get one that's kept in good conditions as some gets stale because of the oil.
Hi John! i'm from Argentina, and this recipe is one of our favorite food accompaniment. Here, we call it 'berenjenas en escabeche'.
Our recipe is kinda different, but the final result is almost the same.
Best regards
Yes, Im from Argentina too, its quite common. En mi casa las comemos con milanesas
Oh yes. I made this last night and with great difficulty waited for lunch and served it on grilled Tartine sourdough ( homemade ) to murmurs and eye rolls testifying to its deliciousness. Lucky friends who get to share it. Thanks for another eggplant dish to add to my favorites.
I just got dumped and watching this video instantly made me feel better BECAUSE YOU'RE AWESOME, CHEF JOHN!
I'm gonna go replay the video from 9:35 a few times now :)
Welcome back, Freakishly Small Wooden Spoon!
It seemed smaller to me than usual.
That made my mouth water at the end and I didn't expect it too, at all.
Im undecided which I like the most, the recipe or your comments...very entertaining !!!!!
Well, this turned out good! I used eggplants from our greenhouse, as well as our own garlic. It was very popular!
I tried to make this but I didn't have a tiny wood spoon. It was a disaster.
I'm a simpleton. Sliced cucumbers, sliced onions, sliced red and green peppers, and diced garlic with white vinegar in jars is my favorite.
I just did this recipe but fire grilled the eggplants instead.. Yum!
I lived in Italy for a few months and this was my absolute favorite first dish.
the best... when you can make veggies taste great its a win win
Knife cuts 101. 1:41 It's almost artistically perfect how spot on that knife work is. My favorite RUclips Chef.
This is one of my favorite eggplant dishes.
This looks delicious! How long will it likely last?
deff giving this a try I love stuff like this especially with good southern soup beans.
I love eggplant. Mmm....that sure looks incredible.
That cutting board is beautiful!!!!
So scrumptious and appetizing. great recipe for eggplant. namaste
Visually it looks like the eggplant from when my mom makes briami and that is enough to make me want to make it (and make me hungry). Looks delicious Chef John!
Can't wait to try this. I don't know how my mom makes it, but it is very similar to this and it is thes best thing in the world.
chef john is my hero!!
I've had a variant of this in southern Italy, where they take a fresh bun, put a grilled piece of salsiccia on it and top it with this stuff and it's absolutely amazing!
I've been waiting for this recipe for ages!! Thanks!
my grandma used to make the best berenjenas al escabeche, thats what we call them here in Argentina, in the whole world, but i must admit those look really really good
Oh nice. Gonna make this for the weekend. Perfect to nibble out on the deck with some wine
Your videos are awesome! I love
Your humor and tone! :D congrats to your success on your channel!
Looks amazing! Any idea on how long it would last in a jar in the fridge?
That eggplant looks so perfect, like CG.
Chef John, in a world of pies, only you could be my sen-pie.
I'd totally julienne everything so it'd easier to pile on brushetta, finally a great recipe to use up the huge glut of eggplant and zuchinni we have from the garden every year
Chef John. I bought a jar of similar salad from a middle eastern isle of a local ethnic grocery store. Mostly eggplant in a vinegar and oil dressing with bits of peppers like yours has. It had a a very smokey finish like the eggplant had been roasted or grilled. Does this recipe have that same smokey flavor from the roasted peppers? It was really flavorful.
chef john you would ABSOUTELY LOVE zacusca (eastern european) grilled/charred eggplant and red pepper spread. i would be willing to bet you all the cayenne that you'd love it more than escabeche
Looks fantastic! My Mother makes that for Christmas! Yummy!
i love you chef john!!!!
This looks amazing! Definitely trying this.
Chef .... you learned me something.... I always thought Escabeche was some sort of Snail.... that's why I love you... !! :)
Delicious!
The triumphant return of #DotsNotSlots!
Great to hear your voice again my man. keep up the great work
Do you script your commentary or is it freestyle? To me it seems like a mix of both. That said, I always enjoy listening to your commentary.
This makes a great addition to antipasto. Yum!
Hello chef! Excited to cook this tonight. Should the papers be spicy?
May I request something? It's the zucchini and apples season here again and I would really appreciate if you can make some recipes with these two ingredients.
Love you chef Jon!
i can't wait to make this!!! i have a question, how can I chard the peppers without a gas stove?
You are THE BEST!!!!!!
oh man you need to try ajvar. roasted red pepper and eggplant spread.
My mouth is watering!!!
Delicious recipe, chef John. Thanks for giving me an excuse to buy an eggplant!
Hello Chef John,
I came across you on. RUclips and absolutely love you. You voice sound so familiar. It took me a while and it's Hall Peary who use to do Faygo commercials.
love your voice.
lol i don't even cook, i only watch this channel cuz i love his humour lool
i love this guy
..you mentioned saving the liquid after blanching?Where was that used for? just asking Chef! luv your vid and something new to make " escabeche" !!! Yay. .
Thanks, I will certainly be making this.
I loathe eggplant. I really should try this.
Beautiful
would love to see your take on swedish cabbage pudding.
i love eggplant!
Nooooooooo! I hate 🍆 but I love chef John, so I must watch.
That looks so delicious.
Chef John, this is amazing. I love this as a product but never think of making it myself.
also, can you make a very interesting, different sort of sweet cake soon? that'd be great if possible.
thanks Chef John for this recipe! dont get affected by the trollers, please continue sharing us your knowledge. live well! 👍🏼👍🏼👍🏼😃
did anyone else get excited about the surprise cameo by the Freakishly Small Wooden Spoon?
what happened? ran out of cayenne pepper?
i'm sure he is he has a stock pile of cayenne
😂
This looks like a really good appetizer. Is there a cheese you would recommend serving it with on a charcuterie board?
LOVE THIS
Where'd you get that cutting board Chef John?! It's gorgeous
because hatch is the most flavorful. that's why ;)
Hi, could I use jalapeño peppers? I just happen to have those in my garden. This looks great!
You are the best!
Just did this with cuccini only and I can't stop eating it:D awesomeeee:D
Chef John, how long will this keep in the fridge?
I mean, in case through some miracle it doesn't get devoured within a day?
Very lovely video!! Thanks! 🌻🌼🌷🌻
that looks amazing, thanks chef
i don't even like eggplant but i like chef john's voice
Love your food
I really need to start actually making some of these recipes and not just watching with my mouth watering at 2 am...
Must make!
I'm hungry. chef John you should make ceviche
"A little more olive oil"? But you just told me not to use olive oil. I'm so lost! Why do you do this to simple-minded people like myself?! I "esk you for the beche" ingredients and you give me lies.
Looks yummy
dear chef john...what do you think is a good non-alcoholic or substitute for champagne vinegar and white wine vinegar?
nice 👌👌 hi from Puerto Rico 👋👋
That toasted bread! Now THAT looks amazing! It's funny, this is not the only video that I've ended up coveting a food item that wasn't the featured dish. Damn food porn.
that looks delicious
I'm curious on whether Japanese Eggplant would work in this, I also wonder if they have the same mark on the bottom as regular eggplants do. I feel like I should go check the ones in my garden now to see lol. Because the last couple I picked were heavily seeded which makes them a little meh to eat.
my favorite part is when we get to see you in the bowl
chef John, can you please make panttone. It's my favourite part of Christmas and I'd love to see how YOU do it.
Was wondering if you could add onion to is ? Like a red onion for color and kick? What do you think Chef John. And yes I'm going to try and make this!
Not even close to the Escabeche my grandma does...i am from Argentina, escabeche is eaten alot. :P I will try it later.. it so so weird the amount of vinager you used... so little to my standars, i will try it thou.
New Mexico had a good harvest this year for those Hatch chiles. And I do find them more flavorful than Anaheim peppers. Sure, I live in New Mexico, but I try to avoid bias when talking food.
Wondering if I could replace the Zucchini with mushroom and onions...