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Eggplant Escabeche Recipe – Spicy Preserved Eggplant Relish – Cold Eggplant Salad ctm magazine

Learn how to make a Eggplant Escabeche Recipe! Visit http://foodwishes.blogspot.com/2016/08/eggplant-escabeche.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this amazing Eggplant Escabeche recipe!



  • Wulfman317 on August 17, 2016

    Wait… Eggplants have genders?!

  • Chris Holt on August 17, 2016

    how long will it keep in the fridge???  (Just in case I want to  make extra!)

  • Campuzano1371 on August 18, 2016


  • um22w22 on August 18, 2016

    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.

  • samirka22 on August 18, 2016

    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!

  • Corinn Heathers on August 18, 2016

    raw garlic + olive oil = death

  • Strawman Fallacy on August 18, 2016

    oh man you need to try ajvar. roasted red pepper and eggplant spread.

  • thesinger79 on August 18, 2016

    dear chef john…what do you think is a good non-alcoholic or substitute for champagne vinegar and white wine vinegar?

  • Cheyenne1Rain on August 18, 2016

    So scrumptious and appetizing. great recipe for eggplant. namaste

  • Mostafa Mohsen on August 18, 2016

    lol i don't even cook, i only watch this channel cuz i love his humour lool

  • TheRyan2455 on August 18, 2016

    Chef, dont you think that the recipe could be improved with a pinch cayenne?

  • Athina Ch on August 18, 2016

    Very lovely video!! Thanks! 🌻🌼🌷🌻

  • Юлия Антоненко on August 18, 2016

    How long can I store it in the refrigerator???

  • Mausie Sylvani on August 18, 2016

    ..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. .

  • Michał Kucharski on August 18, 2016

    Just did this with cuccini only and I can't stop eating it:D awesomeeee:D

  • MYSONGZZ1 on August 18, 2016

    I don't like eggplant but that looks good with toasted bread on the side

  • Hilah Cooking on August 18, 2016

    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.

  • Suzanne Baruch on August 18, 2016

    That's a pretty freakishly small wooden spoon at 8:208:24. I heard through the grape vine that next, CJ's going to use one of those freakishly teeny McDonald's coffee spoons from the '70's to stir fry some veggies. Should be entertaining.

  • Experiment Eks on August 18, 2016

    This is one of my favorite eggplant dishes.

  • John Gulisano on August 18, 2016

    you need cappers

  • susan capulong on August 18, 2016

    From 5:08 to 6:05 you can see his face in the reflection of the bowl

  • bawoman on August 18, 2016

    Doesnt look good, but its great…my mom makes this sometime (without the zuchini, though)

  • MetaView7 on August 18, 2016

    Love your food

  • martzfartz on August 18, 2016

    Delicious recipe, chef John. Thanks for giving me an excuse to buy an eggplant!

  • Nick Dannunzio on August 18, 2016

    bet ya his mother calls him James…

  • Mouldy Bread on August 18, 2016

    RIP Cayenne 🙁

  • Diek454 on August 19, 2016

    Knife cuts 101. 1:41 It's almost artistically perfect how spot on that knife work is. My favorite YouTube Chef.

  • ??!?? on August 19, 2016

    would love to see your take on swedish cabbage pudding.

  • Lilu P on August 19, 2016

    Chef John, can you make a video an how to make gefilte fish? I tried to find out how to or where to make my request, but couldn't find out how; so here I'am asking my question on this board. Many thanks❤️

  • kooksies on August 19, 2016

    i love this guy

  • Dr Helen Loney on August 19, 2016

    Well, this turned out good! I used eggplants from our greenhouse, as well as our own garlic. It was very popular!

  • Ziomara Ramos on August 19, 2016

    My mouth is watering!!!

  • EllaNchanted on August 19, 2016

    Approximately how long will this last in the fridge?

  • tsocanuck on August 19, 2016


  • rahmsu on August 19, 2016

    Wondering if I could replace the Zucchini with mushroom and onions…

  • Corina T on August 19, 2016

    champagne would not sit in my house long enough to become vinegar

  • Rodrigo Mafra on August 20, 2016

    Im undecided which I like the most, the recipe or your comments…very entertaining !!!!!

  • Milk Dud Nips on August 21, 2016

    Listen dude… can you not end your sentences with a high note like you're asking a question. It's the reason I can't watch these videos because my wife yells about your annoying voice.

  • John Mercer on August 21, 2016

    But this isn't a preserve is it? Surely the jar should be heated at the end or the mix added hot? This is like a salad, looks nice but not a preserve surely? If you go off in that jar like that.

  • Lindamorena on August 22, 2016

    no cayanne?

  • mirrus89 on August 22, 2016

    can you add onion to this recipe?

  • Cleo Song on August 23, 2016

    I've been waiting for this recipe for ages!! Thanks!

  • Phyllis Van Hagen on August 23, 2016

    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.

  • Flowmoshun on August 23, 2016

    I tried to make this but I didn't have a tiny wood spoon. It was a disaster.

  • yimyammer on August 23, 2016

    hey chef, my effort came out pretty vinegary, is that what it should be like or what other flavor should dominate?

  • Miss on August 24, 2016

    Super tiny spoon <3

  • Jene Clyde on August 24, 2016

    I thought you weren't allowed to leave eggplant out because once it oxidizes it goes bitter and doesn't have a good flavor.

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