Culinary Arts

Confit: Eggplant & Garlic

Thomas Keller

Lesson time 12:17 min

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

Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.
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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.

I adore how Chef Keller handles and talks about food. This class has caused me to slow down, smell my food, listen to it, and spend time enjoying the process.

Thomas Keller is a wonderful teacher. His lessons are well thought out to teach techniques in a manner that that is confidence building. Everything seems possible when he explains and demonstrates how to make basic but refined dishes.

My favourite chef ever. What a great MasterClass!!

Chef Thomas Keller was able to easily break down techniques that I previously thought were "above me" and gave me the confidence to try them. Excellent teaching presence. I've never had better eggs, and I now live by my strainers!!


Brian F.

I am learning so much right now. When we started on confit eggplant, and he said something like - much like our zucchini. I haven't seen zucchini yet! Did I skip a lesson? I am just taking it as it happens.


How are vegetables not overly salty when they're salted this way to draw out moisture? Also, anyone notice that the eggplants that he put in the dish to confit weren't trimmed at the bottom? I guess someone else worked on those.

A fellow student

I have prepared eggplant via this method 3 times since I first viewed the lesson. Made correctly, this preparation is fantastic! Here are some thoughts: 1) Do not overcook! On one occasion when I overcooked the eggplant the results were very soft and the eggplant could not hold it's shape. It was still delicious but not in the manner that I expected. I think that it also might indicate that if one plans to store the completed eggplant for a later purpose, it might be necessary to remove the eggplant from the oil until the oil cooled in order to avoid overcooking. 2) Don't overlook the oregano and the balsamic vinegar. These two steps make the difference from delicious to sublime!

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?