Eggplant Confit
Ingredients
- 6 or 7 Japanese eggplant
- kosher salt
- 3 cloves garlic
- 3 anchovy filets
- dried thyme and black pepper
- 1 1/2 cup olive oil
Instructions
- Preheat the oven - Preheat the oven to 375 ℉.
- Prepare the eggplant - Cut the stem off each eggplant and slice the eggplant lengthwise. Sprinkle the eggplant slices with kosher salt and let them sit for about ten minutes. After the eggplant slices have begun to sweat, blot them dry with a paper towel.
- Fill the baking dish - Lay the eggplant, skin side down, in a baking dish. Spread the garlic, anchovies, thyme on and around the eggplant. Give it a few grinds of black pepper. Pour in the oil.
- Bake - Bake until the eggplant is soft and has collapsed in the oil.
- Serve - However you serve it, you probably won't be able to eat it all in one sitting. Stash the rest in a quart-sized Mason jar and tuck in a few leaves of basil. Oh my.
