Eggplant Confit

November 21, 2008

 

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pb100454I love a good confit, though I' m not always a fan of the wait. I was delighted when I came across a recipe for an eggplant confit that would take considerably less time to prepare than a bird and might be equally delicious—at least in my estimation. After trying this roast a few times, with a few modifications, I discovered that one can eliminate about ½ of the olive oil called for in the recipe by using canned tomatoes instead. The juice acts as enough of an emulsifier to keep the eggplant and pepper chunks from burning, all pb090441the while infusing them with a nice bit of savory flavor. In lieu of dousing all of the vegetables until they are shiny and wet with unction, why not sprinkle them with half the oil and amp up the flavor? It' s remarkable what a few herbs can add to this as well. I am one to finish an entire dish at once—forget the serving guidelines—hence my reticence to make my veggies slimier than they needed to be. I wasn' t looking to make them slide down my throat any faster than they would already. As it was, I polished this off (alone) in two days.

Ingredients: pb090448

1 eggplant, peeled and cut into 1 inch cubes * 2 red peppers, cut the same * 15 oz can of whole, stewed tomatoes in juice * your favorite herbs * olive oil * sea salt * pepper

I lay all of the sliced vegetables onto a baking tray and coated them with a drizzle of olive oil. I then cut each stewed tomato in half over the baking sheet so that the juice would fall directly onto the peppers and eggplant. When I was pb090451finished, I tossed the veggies with some of the remaining juice, sprinkled them with sea salt and pepper and doused them in Rosemary. This was baked at 400 degrees for about 40 minutes then rotated and mixed a bit to distribute the juices.Some recipes advocate pureeing this into a spread. I disagree. I like it chunky and tossed over salad. A splash of balsamic vinegar can really draw out the flavor and will be wonderfully absorbed by the spongy eggplant flesh. It’s almost as carniverous as a duck confit…

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