Info
- Course: Antipasto/Mezze, Side Dish, Tapas/Small Plates, Vegetable
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 31 Times
Can be made ahead of time.
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Tomato and Eggplant Confit
Cookbook
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
Nutritional information is based on 1/8 teaspoon added salt per serving.
273 kcal
2 % daily value
15 % daily value
1 % daily value
339 mg
19 mg
2 g
3 g
4 g
8 g
0 mg
296 mg
4 g
27 g
3 % daily value
