My mom made this Aubergine Escabèche a few months ago, and it really blew me away. So I decided to add it to my repertoire as it lasts for ages in the fridge. It’s basically just marinated eggplant and baby marrow. We used lots of fresh herbs, garlic, olive oil, a touch of my chilli oil and finished it off with some roasted peppers for some colour.
It’s so good, you can eat it how it comes (out the jar in my case). If you’d like to be a bit creative, then blitz it really well and use as a dip or in a pasta dish. You can even add some tomato before blitzing to give another flavour dimension. This Aubergine Escabèche is great as a cold side dish with a braai or as an accompaniment to your burger.