Ingredients
Method
Preheat oven to 350 F/175-180 C.
- Salt the two halves of eggplant generously cut sides up and let sit for about 20 minutes. Liquid will bead up on the cut halves. Rinse and pat dry. Place in tin with high sides and oil the eggplant halves all over. In a small muffin tin, place the tomatoes, garlic, 2 tablespoons of olive oil and a pinch of salt. Place the small tin inside the bigger one sitting next to the eggplant halves and pop into the oven. Do not cover (or it will steam and not roast). Roast for about an hour (check after 45 minutes with a wooden skewer or toothpick) eggplant must be utterly tender and completely cooked through or it's bitter. Once fully cooked, remove from oven. Let cool about 10-15 minutes. Take tomato garlic confit and pour into bowl you will serve it in and mash and stir smooth (it'll be a tad watery, that's correct). Then scoop the tender eggplant out of the peel, pour off any brown liquid and chop, mash or pull apart the eggplant (or use a stick blender if you don't want it chunky but smooth) and stir with the tomato garlic mixture. Let cool and taste for salt. Serve with bread, crackers, pita wedges or on its own with chopped salad.
equally good chilled from the fridge or room temperature
keeps well in fridge about 4-5 days