Eggplant Confit in Oil Recipe

Ingredients:

• 2 large eggplants, sliced into rounds
• 1/2 cup extra-virgin olive oil
• 6 garlic cloves, chopped
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon dried thyme
• 1 teaspoon red pepper flakes

Instructions:

1. Preheat the oven to 375°F.
2. Place the sliced eggplants on a baking sheet and roast for 20 minutes until they are tender and golden brown.
3. In a large skillet, heat extra-virgin olive oil over medium heat. Add chopped garlic and cook for 1-2 minutes until fragrant.
4. Add 1 tablespoon of sea salt, 1 teaspoon of black pepper, 1 tablespoon of dried thyme, and 1 teaspoon of red pepper flakes. Cook for another minute.
5. Add the roasted eggplants to the skillet and toss them with the oil and herb mixture until they are fully coated.
6. Lower the heat and let the eggplants simmer in the oil for 10-15 minutes until they are soft and infused with flavor.
7. Remove from heat and let the eggplant confit cool to room temperature before serving.

Verdict:

This eggplant confit in oil is a delicious and flavorful dish that makes a great appetizer or side dish. The eggplant is perfectly cooked and absorbs the herb-infused oil to create a rich and satisfying flavor.

Serving Suggestions:

Serve the eggplant confit with crusty bread or top it with crumbled feta cheese for added texture and flavor. You can also use it as a topping for pizza or bruschetta. Enjoy!