Confit of Eggplant and Garlic

Confit of eggplant and garlic (serves 2 to 3)

Modified from Thomas Keller's Masterclass.

Ingredients:

2 eggplants

1 whole garlic, in cloves

2 teaspoons of thyme (optional)

2 teaspoons of parsley (optional)

Oregano leaves (optional)

Balsamic vinegar

Canola oil

Salt

Instructions:

1) Remove the ends of the eggplant (they tend to be bitter), then slice it to half length-wise.

2) Score it, then salt them liberally to help extract the water and remove the bitterness. Place them (skin-side up) on some kitchen towels, and let it rest for 20 to 25 minutes.

3) Place them (skin-side up) on a baking tray, add the garlic in and herbs in.

4) Heat up some oil (to around 120 degrees Celcius), then drizzle them over the baking tray, ensuring that you almost cover the eggplant.

5) Place the baking tray into the oven at 150 degrees Celcius for 1 hour.

6) Halve the eggplant pieces and place them on a plate. Add some of the garlic back, drizzle some balsamic vinegar, add some finishing salt, and some oregano leaves. 

Note that since the oil has not reached its flash point, it can be reused.