How to Make Silky Eggplant Confit | Big Little Recipes

Inspired by beautiful produce in Provence during the height of summer, Rebekah Peppler’s eggplant confit is supple, creamy, and infused with tons of flavor. The technique is most associated with duck and other meats, but this recipe calls for eggplant slow-cooked in rich olive oil with garlic, anchovies, thyme, and freshly ground black pepper. Serve it as a side, on top of toast, or even with labneh! GET THE RECIPE ►► https://f52.co/3dKOkxT PREP TIME: 40 minutes COOK TIME: 1 hour SERVES: 4-6 INGREDIENTS 1 pound (455 grams) eggplant Fine sea salt 3 garlic cloves, thinly sliced 3 anchovy fillets 3 sprigs fresh thyme 1 1/2 cups (360 milliliters) extra-virgin olive oil 1/2 teaspoon freshly ground black pepper Reprinted with permission from À Table by Rebekah Peppler (Chronicle Books, 2021). —Rebekah Peppler SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 TikTok: https://www.tiktok.com/@ food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

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