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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 found this Master Class with Thomas Keller very empowering. The skills, techniques, and philosophies taught have already begun to manifest in my own home practice.

I learned more about Cooking and Culture! :D I agree with Chef Thomas Keller that cooking to better the lives of friends and family is best! :D Thank you Thomas! :D

best of the best!! i loved watching his hands at work although it seemed more like well-honed craft than work ... i loved every single bit of advice he offered us ... i loved the dishes that he focused on ... i simply LOVED this class ... chef keller thank you so much ... i am inspired and even better i have a sense of "can do" to use cooking to nurture my family and friends

I just started and it's been great so far. I am making the confit eggplant and garlic, beets salad and the artichoke today. It's calm and easy to foll


A fellow student

what are recommended oven temperatures for roasting vegetables versus fish, meats,... ?

Donna C.

Wow, this was really awesome. I need to refine my first attempt and I can't find Chinese Eggplant where I am currently living but it was really awesome none the less. Will do this again for sure!

Carlos T.

does anyone know, maybe I miss it in the video, why the garlic is not salted before like the eggplant?

David G.

question. i did this and then starte looking how to store. but the a lot of articles about botulism came up. is this a concern to be worried about or how long do we have to use or freeze? i love the TK classes btw thank you


I wish that he would show the ingredients needed or a recipe that we could refer to in the future. But really enjoying the lessons.

Felicia W.

Did they get the sequence wrong? He keeps making reference to zucchini but that lesson is AFTER this one. Hmm.

Antoni S.

Hi, dumb-ish question, is it suppose to bubble in the oven? there's a bunch of bubble coming out inside the oven, probably water of eggplant boiling?

Chi Chi N.

Would you store the finished confit at room temperature or in the refrigerator?

João C.

Hi. I have a question about conservation. When Cheff talk about conserve it for weeks at the refrigerator, is that conservation simply on a plastic box or is there anything else to do?

A fellow student

These two pictures are from the same batch of cooking. I tried thinner eggplant (shown in Pic 1), and a much thicker Chinese eggplant (in Pic 2). My baking tray is a bit small, so the thinner one was placed on top of the chinese eggplant. Is this the reason why the thinner one got brownish color because of the direct heat?