Tomato Eggplant Confit
Try this Tomato Eggplant Confit recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 small eggplant
- 1 â½ pints cherry tomatoes
- â½ cup (more if you want oil for dipping) olive oil
- 1 medium onion medium dice
- 5 (or more!) large cloves of garlic sliced in half
- fresh herbs (i like 4 sprigs thyme and 1 sprig ros
- 1-2 tablespoons sliced parsley
- Carbohydrate 31.236 g
- Cholesterol 0 mg
- Fat 1.0412 g
- Fiber 18.6320005226135 g
- Protein 5.5348 g
- Saturated Fat 0.18632 g
- Serving Size 1 1 Recipe (548g)
- Sodium 10.96 mg
- Sugar 12.6039994773865 g
- Trans Fat 0.35072 g
- Calories 132 calories
Heat oven to 325. Slice eggplant into ½ inch triangles. Toss with salt and lay out on a paper towel for 15-20 minutes. Once the eggplant has released its liquid, take another paper towel and press down on the eggplant. Plunge tomatoes into boiling water for 30 seconds, drain and peel (optional). Heat olive oil over medium heat. Saute onions for a few minutes and then add garlic. Once the onions and garlic get a little color, add eggplant and tomatoes. Season with salt and pepper (keep in mind that the eggplant already has salt). After the eggplant and tomatoes have been in the oven for 10 minutes, add herbs and cook for 15 more minutes. Remove from oven, toss herbs and let cool. Garnish with parsley. Serve with warm bread.
