Eggplant Confit

(1 vote)

2 medium-sized eggplant, cut into 1/4-inch thick slices
1/4 cup extra virgin olive oil
4 garlic cloves, crushed
10 basil leaves, chopped into a fine julienne
sea salt and freshly ground black pepper to taste

Preheat oven to 325F.

Lay the eggplant slices on a sheet pan. Add olive oil and garlic. Season to taste. Toss to coat evenly. Cook eggplant in preheated oven for 1 hour, or until tender.

To serve, arrange slices on a platter and sprinkle with fresh basil. Pour pan juices over the eggplant. This dish can be served hot or cold. If served cold, add balsamic vinegar to taste.



Click Here to Comment on This Recipe




Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.