Eggplant Confit
Ingredients
- 1 1/4 to 1 3/4 cups olive oil, divided
- 5 garlic cloves, peeled and smashed
- 5 anchovy fillets, finely chopped and smashed into a paste
- Finely grated zest and juice from one large lemon
- 1 to 1 1/2 pounds small- to medium-sized eggplant, halved
- kosher salt, to taste
- Handful of fresh thyme sprigs
- 3 dried chiles, or to taste
Instructions
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