Eggplants confit in palm oil and seared fish recipe is the revelation of this year! I was inspired to develop this recipe after watching cooking classes by Thomas Keller on Masterclass.
Eggplants are the perfect candidate to confit in palm oil. They do not retain much oil and get cooked rather quickly. Before we get into what confit is, let’s talk about the ingredients that make this dish so unique. I like to pair eggplants with fish instead of meat. The lightness of a seared fish gives the eggplants the chance to really shine while meat tends to cast a shadow on the eggplants.
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