Eggplant & Garlic Confit
Ingredients
- 4 small eggplant (Japanese or Italian)
- 3 tablespoons kosher salt
- 10 cloves garlic
- 3 cups canola oil
- Balsamic glaze
- 2 tablespoons of whole, fresh Oregano leaves
Instructions
- Cut the eggplant in half lengthwise
- Score the open side of the eggplant X cuts 3/8 of an inch deep every ¾ inches apart
- Sprinkle liberally with salt and the place face down on a paper towel for 25 minutes. This will remove a good portion of the bitter liquid in the eggplant
- Place the eggplant face down in a 9 X13 inch Pyrex baking dish along with cloves of raw garlic
- Pour the canola on top of the eggplant and garlic until the baking dish is ¾ full
- Bake in a 350 degree oven for one hour
- Remove from the oven and allow it to cool for at least 20 minutes
- Remove eggplant and garlic from oil and drain excess oil.
- Plate and serve with a swirl of balsamic gaze and a generous sprinkling of fresh oregano leaves