Nutrition Facts
4 servings
4
Recipe for Eggplant Confit with Olive Oil and Greek-Style Vegetables
A summer recipe that highlights fleur de sel through a local brand. Photo credit: Ophélie Delmarle and Paul Passeron.
Candied eggplants
2 eggplants sliced into 1 cm thick pieces
2 Olive oil
1 pinch garlic powder
1 pinch Pepper
1 pinch fine salt
Greek-style Vegetables
4 carrots cut into 2 cm slices
4 Frozen artichoke hearts cut into quarters.
1 fennel cut into 2 cm slices
Broth
30 dry white wine
80 Water
1 coriander seeds
1 untreated lemon
3 coarse sea salt
Finishes
Some radishes cut into thin slices.
Some black olives
Some leaves of fresh cilantro
Flower of salt
Directions
1
Prepare the confit eggplants: preheat the oven to 180 °C. On a baking sheet lined with parchment paper, place the slices of eggplant and brush with olive oil.
2
Season with fine salt, pepper, and garlic powder. Cover with aluminum foil and bake for 45 minutes. The eggplants should be tender. Let cool slightly.
3
Prepare the broth: bring the water, wine, and coriander seeds to a simmer. Boil for 5 minutes to evaporate the alcohol, then add a slice of lemon. Season with coarse salt.
4
Prepare the vegetables: immerse the carrots, artichoke hearts, green onions, and fennel in the broth. Let boil for 15 to 20 minutes. Drain the vegetables and let cool in the refrigerator with a drizzle of olive oil.
5
To finish, place a slice of glazed eggplant on each plate, then arrange the marinated vegetables on top. Sprinkle with fresh cilantro, a few slices of radish, and black olives. Add fleur de sel.
Ingredients
Candied eggplants
2 eggplants sliced into 1 cm thick pieces
2 Olive oil
1 pinch garlic powder
1 pinch Pepper
1 pinch fine salt
Greek-style Vegetables
4 carrots cut into 2 cm slices
4 Frozen artichoke hearts cut into quarters.
1 fennel cut into 2 cm slices
Broth
30 dry white wine
80 Water
1 coriander seeds
1 untreated lemon
3 coarse sea salt
Finishes
Some radishes cut into thin slices.
Some black olives
Some leaves of fresh cilantro
Flower of salt
Directions
Directions
1
Prepare the confit eggplants: preheat the oven to 180 °C. On a baking sheet lined with parchment paper, place the slices of eggplant and brush with olive oil.
2
Season with fine salt, pepper, and garlic powder. Cover with aluminum foil and bake for 45 minutes. The eggplants should be tender. Let cool slightly.
3
Prepare the broth: bring the water, wine, and coriander seeds to a simmer. Boil for 5 minutes to evaporate the alcohol, then add a slice of lemon. Season with coarse salt.
4
Prepare the vegetables: immerse the carrots, artichoke hearts, green onions, and fennel in the broth. Let boil for 15 to 20 minutes. Drain the vegetables and let cool in the refrigerator with a drizzle of olive oil.
5
To finish, place a slice of glazed eggplant on each plate, then arrange the marinated vegetables on top. Sprinkle with fresh cilantro, a few slices of radish, and black olives. Add fleur de sel.
Notes
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