I don’t know many people who choose to cook eggplant. It’s a somewhat mysterious vegetable—easy to admire, but intimidating to work with. I used to feel the same way until I saw Thomas Keller make confit eggplant. It struck me as a brilliant approach: low effort, yet it delivers exactly the texture I want—tender, silky flesh that brings out the eggplant’s natural sweetness.
Chinese eggplants are ideal here. Their long shape and thin skin make them especially well-suited for confit, but other varieties work too—just adjust the baking time as needed. Use a neutral-flavored oil based on your budget. I prefer avocado oil—it’s not cheap, but it never reaches its smoke point and can be reused for future cooking.
Serves 4
Eggplants: 4, 800-900 g | 2 lb
Fine sea salt: for drawing out moisture
Garlic: 1 whole bulb, 8-12 cloves, peeled
Bay leaves: 2
Avocado oil: 2 liters | 8 cups, enough to fully submerge the eggplants
Sea salt flakes: for finishing
Aged sherry vinegar: for finishing
Aged balsamic vinegar: for finishing
Miso granola: a handful, for topping
→ See Miso Goji Berry and Black Sesame Granola on page [number] in “The Cherry On Top” chapter
Baking dish: 1-2, deep enough for full submersion
Airtight container: for storing leftovers
Preheat oven to 150°C (300°F) degrees
Prep the eggplants
Trim both ends, then cut into 5 cm | 2 inch logs. Halve each log lengthwise. Score the cut sides in a criss-cross pattern. Lightly sprinkle with fine sea salt and place cut-side down on paper towels for 30 minutes to draw out moisture.
Assemble for confit
After 30 minutes, arrange the eggplants in a baking dish with the garlic cloves and bay leaves. Pour in avocado oil until everything is fully submerged.
Bake
Bake for 45 minutes, or until eggplants are completely tender when pierced with a fork.
Serve or store
To serve, plate the eggplant and garlic. Season with sea salt flakes. Drizzle with aged sherry vinegar and a few drops of balsamic. Sprinkle with miso granola and serve warm or at room temperature.
To store, keep eggplants and garlic fully submerged in oil in an airtight container in the fridge for up to 1 week. Before plating, drain the oil and let them sit at room temperature for about 20 minutes.
