Eggplant confit from À Table: Recipes for Cooking and Eating the French Way (page 196) by Rebekah Peppler

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lsblackburn1 on July 20, 2022

    So simple, but has tons of flavor. My eggplant was about 1.5 pounds, so I flipped the pieces in the oil half way through cooking since they weren’t submerged. Served on flat bread with tzatziki for a great happy hour snack.

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