← Back to Search Results
sauteeing European, French
Tomato and Eggplant Confit Recipe-654

Photo by:
Comments: 0
 

Recipe

An ancient method of preserving meat, confit infuses flavor into vegetables.

Yield: Makes 6 servings
Prep time: 5 Mins, Plus Standing
Cooking time: 10 Mins

Ingredients

  • ¾ cup olive oil
  • 4 garlic cloves, peeled
  • 1 eggplant, about 10 oz (300g), cut into 3 in (7.5cm) sticks
  • 2 cups halved cherry tomatoes
  • Salt and freshly ground black pepper
  • 10 basil leaves, torn into pieces, plus whole leaves to garnish

Directions

1. Heat the oil in a frying pan over medium-high heat until it begins to simmer. Add the garlic and cook about 3 minutes. Discard the garlic. In batches, add the eggplant to the oil and fry, stirring often, for 3 minutes, until golden brown. Transfer to paper towels to drain.

2. Discard all but 2 tbsp of the oil from the pan. Add the tomatoes and cook for 1–2 minutes, until slightly softened. Transfer to a bowl.

3. Add the eggplant to the bowl and season well with salt and pepper. Add the basil and mix gently. Cover with plastic wrap and let stand for 1 hour to develop the flavors.

4. Check the seasoning. Garnish with the basil and serve warm.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

273kcal (14%)
19mg (2%)
9mg (15%)
24mcg RAE (1%)
339mg
19mg
2g
3g
4g
8g
0mg (0%)
296mg (12%)
4g (19%)
27g (42%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
mexican-everyday Mexican Everyday
by Rick Bayless
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
nigella-express Nigella Express
by Nigella Lawson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
food-to-live-by Food to Live By
by Myra Goodman
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
baked-explorations Baked Explorations
by Matt Lewis
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?