Eggplant Confit
Details
- Servings: 6
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- french
Ingredients
- 1 pound (455 grams) eggplant
- Fine sea salt
- 3 garlic cloves, thinly sliced
- 3 anchovy fillets
- 3 sprigs fresh thyme
- 1 1/2 cups (360 milliliters) extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
Instructions
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