Eggplant Confit

Name: Eggplant Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups eggplant; 1 cup onions medium; 2 garlic clvs, crushed; 1 cup olive oil; 1 cup tomatoes; 1 teaspoon lemon juice; vinegar white; 1 teaspoon sugar caster; salt; pepper

Eats Now Editorial Team · 675 kcal · Vegetarian

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Eggplant Confit – a delicious recipe with eggplant, onions, garlic, olive oil, tomatoes, lemon juice. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

2 cups eggplant
1 cup onions medium
2 garlic clvs, crushed
1 cup olive oil
1 cup tomatoes
1 teaspoon lemon juice
vinegar white
1 teaspoon sugar caster
salt
pepper

1
Saute the onion and garlic in the olive oil, add the eggplant and cook 1 minute, stirring. Add remaining ingredients and stir gently to combine.
2
Allow to cook slowly until eggplant is tender but not falling apart, about 5 minutes. Stir very gently every now and then. Season well.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups eggplant, 1 cup onions medium, 2 garlic clvs, crushed, 1 cup olive oil, and more.

Yes, Eggplant Confit falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
675 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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