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Eggplant Confit

Adapted from JosÚ de Meirelles

Yield: 8 servings as a side dish

  • 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 325░F.

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.





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