Confite Eggplant Recipe

Ingredients:

• 2 large eggplants
• 1 cup olive oil
• 5 cloves of garlic, minced
• 2 sprigs of fresh rosemary
• 1 tsp salt
• 1 tsp black pepper

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Wash the eggplants and cut off the tops. Slice them into thin rounds.
3. Place the eggplant slices on a baking sheet in a single layer.
4. In a small saucepan, heat the olive oil, garlic, rosemary, salt, and black pepper over medium heat until the garlic is fragrant.
5. Pour the flavored oil over the eggplant slices, making sure they are all coated.
6. Cover the baking sheet with foil and cook in the oven for about 1 hour and 30 minutes.
7. After 1 hour and 30 minutes, remove the foil and continue cooking for another 30 minutes, or until the eggplants are soft and caramelized.
8. Take the eggplant dish out of the oven and let it cool for a few minutes before serving.
9. Serve the eggplants hot or at room temperature, garnished with fresh chopped parsley or basil, or a sprinkle of Parmesan cheese.

Verdict:

This Confit Eggplant recipe is a true winner! The slow-cooking method brings out the natural sweetness of the eggplants, while the olive oil, garlic, and rosemary infuse the dish with fragrant flavors. The result is soft, caramelized eggplants that will simply melt in your mouth. This recipe is perfect as an appetizer or as a side dish to accompany any main course. Your guests will love it!

Serving Suggestions:

• Pair with roasted chicken or grilled steak for a delicious and hearty dinner.
• Serve with a crusty baguette or garlic bread to soak up the flavors.
• Use as a topping for a homemade pizza for an extra burst of flavor.
• Top with crumbled feta cheese or goat cheese for a creamy and tangy addition.