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Confit Eggplant

Confit Eggplant

Total Time:

35mins

Prep:

5mins

Cook:

30mins

Skill Level:

Easy

Ingredients

  • 2 cups Eggplant, peeled and cut into 1-inch chunks
  • 1 cup Cal & Gary's Italian Olive Oil
  • 1 cup Neutral Oil
  • 1 tsp Salt

How to Make It

1.

Place peeled and cubed eggplant in a colander, with your hands thoroughly mix the eggplant with salt to draw out moisture of eggplant. Let sit for 10 minutes. Blot dry with paper towel.

2.

Combine the eggplant and oil in a medium saucepan and simmer over low heat until the eggplant is tender but not browned, about 30 minutes. Let cool.

3.

Using a slotted spoon, transfer the eggplant into and air tight container. Pour the cooking oil on top, seal and refrigerate for up to 2 weeks.

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