Chef Thomas Keller’s Confit Eggplant and Garlic Recipe

A confit is a technique traditionally used to preserve meats by cooking them in their own fat. The best-known example is duck confit. But the term “confit” can be used to describe any ingredient, including vegetables, that has been slow-cooked in fat at a low temperature.

Here, Chef Thomas Keller uses oil to confit Chinese eggplant and garlic, a technique that will impart a creamy, succulent texture to both. The same idea can be implemented to preserve a variety of vegetables so that they can be enjoyed beyond their season.

Pro tip: start saving the fat from dishes like Chef Keller’s Agnolotti Recipe With Peas and Bacon or best fried chicken recipe for a confit. You can consider serving your upgraded eggplant and garlic alongside his creamy mushroom polenta.