Eggplant escabèche
In the French reptatoire, cooking “en escabèche” is a technique that straddles the line between cooking and preserving. This is because the item to be cooked (in France, typically a filet of fatty fish such as mackerel or sardines, or sometimes whole bone-in fish) is fried then bathed in a rich marinade made with shallots […]
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In the French reptatoire, cooking “en escabèche” is a technique that straddles the line between cooking and preserving. This is because the item to be cooked (in France, typically a filet of fatty fish such as mackerel or sardines, or sometimes whole bone-in fish) is fried then bathed in a rich marinade made with shallots