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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.

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 have learned techniques long struggled with - such as Hollandaise/Bernaise Sauce. I have come to appreciate subtleties in preparing foods. I have raised my standards and expectations. I have grown in my respect for Cher Keller. Thank you. Now give us another Master Class

Understand significantly more why certain things are important, where to focus attention, and to be much more liberal with seasoning.

Ah! The art of paying attention to what you say, and what you do is a great philosophy in all areas. How eloquently Thomas Keller expressed and and explained how this applies to the wonderful world of cooking.

Great, great class, a lot of techniques, a really world class instructor, top pedagogue. Please more techniques, more chapters in this class: fish, meat, ... Thanks


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?