Berenjenas y morrones, tipo escabeche

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Berenjenas y morrones, tipo escabeche. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Berenjenas y morrones, tipo escabeche is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it's quick, it tastes delicious. They are fine and they look fantastic. Berenjenas y morrones, tipo escabeche is something that I have loved my entire life.

Many things affect the quality of taste from Berenjenas y morrones, tipo escabeche, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Berenjenas y morrones, tipo escabeche delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can have Berenjenas y morrones, tipo escabeche using 7 ingredients and 7 steps. Here is how you can achieve it.

A pedido de mi marido que cada tanto haga recetas mías, y esta preparación es para tener en la heladera.... acompaña lo que desees...simil a Caporata al horno, que está en mi recetario.
#micocina

Ingredients and spices that need to be Prepare to make Berenjenas y morrones, tipo escabeche:

1. 2 berenjenas medianas a grande
2. 1 morrón rojo
3. Cebollita verdeo
4. Aceite
5. vinagre
6. hojas Laurel en
7. Ají triturado

Steps to make to make Berenjenas y morrones, tipo escabeche

1. Manteniendo una proporción de cada 2 berenjenas medianas, yo este caso usé una mediana y 2 pequeñas. Pelar las berenjenas, cortar en cubos no muy pequeños.
2. Retirar el tronco y nervaduras del morrón y cortar en cuadraditos, no muy pequeños. (2 berenjenas/1 morron de tamaño similar)
3. En una fuente de horno mezclar ambas verduras, luego por encima la cebollita las hojas de laurel y el ají (generoso).
4. Bañarlo con el aceite y vinagre, cada taza de aceite coloco 2 de vinagre (si no les gusta ácido, suelo disminuir el vinagre y reemplazar la misma cantidad de agua). En este caso fue la taza de aceite que muestro, con 1 y 1/2 de vinagre con 1/2 taza de agua. Lo mismo reemplazar el aceite por aceite oliva. A mi el aceite de oliva me gusta completarlo en crudo al enfrascar.
5. No dejo en reposo con sal la berenjena. No uso sal ni pimienta. Esta receta es sin ajo.(para mi)
6. Al horno, mediano fuerte, mover cada tanto (10’), hasta ver que la berenjena está cocida (más transparente). Retirar y guardar en frascos. Se puede comer como ensalada caliente o fría. Varios días!
7. Puedo completar con aceite de oliva. Le deja un rico sabor. En este caso fue justo!

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