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

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.

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.

💡

Tips & Tricks

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

Frequently Asked Questions

How do you fry eggplant?

Slice, salt, pat dry, coat in flour, egg, and breadcrumbs, then fry in oil at 350°F (175°C) until golden.

What oil is best for frying eggplant?

Vegetable oil is ideal for frying eggplant due to its neutral flavour and high smoke point.

How do you make tomatoes confit?

Bake halved tomatoes with garlic, olive oil, salt, sugar, and thyme at 275°F (135°C) for 1 hour.

Can I make confit tomatoes ahead of time?

Yes, confit tomatoes can be made ahead and stored in the fridge for up to a week.

Are fried eggplants healthy?

While delicious, fried eggplants are higher in calories and fat due to the frying process.

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.

Nutrition per serving

320

Calories

Protein

22g

Fat

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