From Thomas Keller's MasterClass

Confit: Eggplant & Garlic

Chef Keller teaches you how to confit an eggplant, applying a technique most commonly used with duck to make a creamy and succulent dish.

Topics include: Confit Eggplant & Garlic


Chef Keller teaches you how to confit an eggplant, applying a technique most commonly used with duck to make a creamy and succulent dish.

Topics include: Confit Eggplant & Garlic

Thomas Keller

Teaches Cooking Techniques

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Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Yes, enjoyed very much. Appreciate his demeanor and teaching approach. Lots of things to go practice now.

It helped me realize how important every single step is along the way . Also the importance of patience . Thank you 🙏🏼

WOW! I was skeptical at first since the class seemed basic, but I have to admit I learned something in every lesson. I've been inspired to do my best a little better each meal every day. Thank you Chef! I very much valued your style and knowledge.

Please have TO do series 2, lessons on protein, more fundamental techniques, and make us more professional!!! Great class!!


A fellow student

I love to Fry eggplant with Parmesan and bread crumbs ..!i love these one they are fantastic in pasta. Thanks TK

Shirl T.

I tried this today, but I think my oven must have been too hot. I set it exactly as the recipe at 300F but it was bubbling away and the garlic is a strange green colour. The eggplant is soggy and sort of fell apart - and far too oily...

Andrew U.

A great lesson as far as I am concerned. A huge number of different uses of this technique are referenced or alluded to. I also benefitted from watching his technique and attitude for example his handling of ingredients, slicing and cutting, organisation, arrangement of food both whilst cooking and presenting; his reference to eastern and western ways of working with both the dish and the technique. There is so much more to learn from this type of masterclass that a rote recipe.

John R.

The lesson I agree was out of order in regards to the zucchini reference. However I was always under the impression that confit was done only done in animal fat. This has given me multiple ideas to preserve certain vegetables. Well done!

Jewels L.

What size is this baking dish? Does anyone have recommendations for a good one to buy?

Jennifer D.

I love how beautifully simple this is. A wonderful demonstration of a technique.

A fellow student

Had anyone done this/confit in a sous vide rather than the oven? Time and temp suggestions please?

Stephen K.

This is a 5-minute demonstration by any other chef. The desired texture can be achieved in less time and with a fraction of the oil by roasting at a higher temp, as long as it is below the smoke point of your chosen oil -- say 375 with olive oil.

Phil H.

In the old days I remember my mother and grandmother covering aubergine in a sprinkling on salt and leaving them on paper towels. But I never do this. I use aubergine a lot and the varieties I buy don't seem to be bitter. They have had a lot of the bitterness bred out of them. So, my question is this. In the same way that hydroponically farmed tomatoes are quite tasteless, are commercially farmed aubergine inferior. Does the fact that they are not bitter also mean they have lost flavour?

Phil H.

I never knew what confit meant. Now I do. But I wonder, are all those vegetables bottled in oil confits?