argentine

Eggplant Escabeche with White Beans and Herbs

This simmered dish pairs eggplant, sliced with canned white beans, drained and rinsed, red wine vinegar and yellow onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

85 g Carbohydrates

23 g Fat

26 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

380g eggplant, sliced 95 kcal
190g canned white beans, drained and rinsed 264 kcal
21g olive oil 186 kcal
42g red wine vinegar 34 kcal
95g yellow onion, thinly sliced 38 kcal
7g garlic, sliced 10 kcal
1g bay leaf 3 kcal
2g dried oregano 6 kcal
12g fresh parsley, chopped 4 kcal
1g black pepper 3 kcal

Cooking instructions

eggplant
Slice eggplant into 1/2-inch rounds. Salt lightly and let sit 10 minutes, then pat dry.
eggplantolive oil
Sear eggplant in a skillet with olive oil over medium-high until browned on both sides; transfer to a bowl.
red wine vinegaryellow oniongarlicbay leafdried oregano
In the same skillet, saute onion and garlic 2 minutes. Add vinegar, water, bay leaf, and oregano; simmer 2 minutes.
eggplant
Return eggplant to the pan; simmer 6-8 minutes until tender and infused. Cool to warm or room temperature.
canned white beansfresh parsleyblack pepper
Fold in drained white beans and parsley. Adjust salt and pepper, then serve with the escabeche liquid spooned over.