Eggplant Confit

Adapted from Clifford Wright

2 lbs    eggplant
2 QT    water
1 cup    white wine vinegar
½ cup     pecans*, finely chopped
4 cloves    garlic, crushed with 1 ½ tsps. sea salt in a mortar
½ t     chili flake
2 Tbs     oregano leaves, roughly chopped
several cups     olive oil
As needed    Kosher salt
As needed    pecan oil, for serving

*(alternatively use walnuts, almonds or hazelnuts)

  1. Peel the eggplant and slice into 1/2" rounds. Crush the garlic with 1 ½ tsp salt in a mortar until a paste forms.
  2. In a large saucepan bring the water, vinegar and 2 tablespoons kosher salt to a boil, lower heat and simmer.
  3. Add the eggplant slices in batches and cook until tender but not mushy, drain eggplant in a colander for 1 hour.
  4. In a small bowl, combine the pecans, garlic paste, chili flake and oregano. 
  5. In a large-mouthed jar or container, layer the eggplant and place small dollops of the pecan mixture between the eggplant slices.
  6. Pour in enough olive oil to completely cover the eggplant.
  7. Refrigerate and wait for 48 hours before serving, will keep up to 2 weeks.

Serve the eggplant with a salad, with grilled meats, with fresh mozzarella, or on toasts with feta cheese.  Use the remaining olive oil as a salad dressing, sauce for fish or grilled lamb chops.  Today we are serving the eggplant on GEORGIA SOURDOUGH sea salt crackers and drizzling with pecan oil from OLIVER FARM.