How to Make Silky Eggplant Confit | Big Little Recipes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile with a higher smoke point.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar provides acidity with a similar taste.

Trim the ends of the eggplant and discard.

Cut the eggplant into three-quarter inch slices.

Sprinkle salt liberally on one side of the eggplant slices and place them salted side down on a sheet pan lined with paper towels.

Sprinkle salt liberally on the other side of the eggplant slices.

Let the salted eggplant sit for 30 minutes to draw out moisture.

Blot the eggplant dry with paper towels after 30 minutes.

Place the eggplant slices in a 9-inch square baking dish in a single layer.

Slice three garlic cloves and sprinkle them over the eggplant.

Add three anchovies to the dish.

Sprinkle three sprigs of thyme over the eggplant.

Pour a cup and a half of olive oil over the eggplant to cover it.

Sprinkle black pepper over the top.

Bake the eggplant confit in the oven for a little over an hour until soft and supple.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary