Confit Aubergine

Confit aubergine may sound like a lot of work and maybe a bit posh, but once the chopping has finished, there’s not much left to do other than get it in the oven, make yourself a cup of tea and wait until the aubergine is soft and luscious!

I love it on almost anything, but most of all i love it sitting on top of some softly squashed avocado, with some oven roasted tomatoes all resting on top of a heavily buttered slice of sourdough toast.

Perfect!

Go on, give it a go and enjoy your sweet life!

Salad, sandwiches or just to snack on!

What You Need

• 3 Garlic Cloves thinly sliced

• 1/2 cup Olive Oil

• 1 Tbsp Dried Herbs - See Tip Box

• Salt

• Pepper

Plump and shiny aubergines

• How It’s Done

• Heat the oven to 275c

• Cut the aubergines into slices around thickness of £1 coin, and place into a bowl to drain for 30 minutes

• Once drained, place them onto some paper towel and pat dry.

• Transfer the aubergine slices to a bowl along with the olive oil, pepper and dried herbs.

• Make sure that the slices are covered generously with the olive oil

• Lay the covered slices onto an oven tray - See Tip Box

• Place the tray into the oven and roast the aubergines for 45-50 minutes until the aubergines are very soft

• While hot, transfer to a sterilised jar and seal it.

Ready for the oven

Tip Box

• Dried Herbs- I used dried thyme but use whichever dried herb you prefer

• Slices - Lay the slices in a single layer on the tray

Soft and flavourful.