Fried Eggplant with Confit Tomatoes

Name: Fried Eggplant with Confit Tomatoes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 medium eggplants (sliced into 1 cm rounds); 1 cup all-purpose flour; 2 eggs (beaten); 1 cup breadcrumbs (preferably panko); 500 ml vegetable oil (for frying); 1 teaspoon salt; 500 g cherry tomatoes (halved); 4 cloves garlic (sliced); 100 ml olive oil; 1 teaspoon salt; 1 teaspoon sugar; 1 teaspoon dried thyme

65 min 4 servings Medium

All Recipes

Fried Eggplant with Confit Tomatoes

Crispy fried eggplant paired with slow-cooked confit tomatoes make a delightful side dish.

Prep

20 min

Cook

45 min

Total

65 min

Servings

Difficulty

Medium

Fried eggplant with confit tomatoes is a classic combination that brings together the richness of fried foods with the sweet and savoury depth of slow-cooked tomatoes. This dish is perfect for those who enjoy a balance of textures and flavours, with the crispy eggplant complementing the soft, flavourful tomatoes. Eggplants, when fried to perfection, offer a deliciously crispy exterior that gives way to a tender inside. Meanwhile, the confit tomatoes add a burst of umami and sweetness, making this dish a wonderful addition to any meal, whether as a side or a light main course.

Ingredients

Servings

Fried Eggplant

Confit Tomatoes

Instructions

Prepare the eggplants

Slice the eggplants into 1 cm rounds and sprinkle with salt. Let them sit for 15 minutes to draw out moisture.

Pro tip: This step helps reduce bitterness and moisture in the eggplant, resulting in a crispier texture.

Set up the frying station

Place flour, beaten eggs, and breadcrumbs in separate shallow bowls. Pat the eggplant slices dry with paper towels.

Pro tip: Ensure all bowls are within easy reach to streamline the breading process.

Bread the eggplant

Dip each eggplant slice in flour, then egg, and finally coat with breadcrumbs.

Pro tip: Press the breadcrumbs firmly onto the eggplant to ensure they adhere well.

Fry the eggplant

Heat vegetable oil in a large skillet to 350°F (175°C). Fry eggplant slices in batches until golden brown, about 3-4 minutes per side.

Pro tip: Do not overcrowd the pan as this will lower the oil temperature and lead to soggy eggplant.

Drain the eggplant

Transfer fried eggplant to a paper towel-lined plate to drain excess oil.

Pro tip: Keep cooked slices warm in a low oven while you fry remaining batches.

Prepare the confit tomatoes

Preheat oven to 275°F (135°C). In a baking dish, combine halved cherry tomatoes, garlic, olive oil, salt, sugar, and thyme.

Pro tip: Use a baking dish that allows tomatoes to fit in a single layer for even cooking.

Cook the tomatoes

Bake for 1 hour, stirring occasionally, until tomatoes are soft and infused with flavours.

Pro tip: The low, slow cooking brings out the tomatoes' natural sweetness.

Serve

Arrange fried eggplant on a serving platter and top with the confit tomatoes. Serve warm.

Pro tip: Garnish with fresh basil leaves for a pop of colour and freshness.

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Tips & Tricks

<ul><li>Ensure eggplant slices are evenly sized for consistent frying.</li><li>Use fresh, ripe tomatoes for the best flavour in your confit.</li><li>Monitor oil temperature closely to avoid soggy eggplant.</li><li>Confit tomatoes can be made ahead and stored in the fridge.</li></ul>

Serving Suggestions

Serve this dish warm, perhaps accompanied by a sprinkle of fresh basil for added aroma. It pairs well with grilled meats or can be enjoyed on its own with a crusty bread. The confit tomatoes can be prepared in advance and stored in an airtight container in the fridge for up to a week, allowing you to easily add them to various dishes or enjoy them as a topping on toast.