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Tomato and Eggplant Confit
- ¾ cup olive oil
- 4 garlic cloves, peeled
- 1 eggplant, about 10 oz (300g), cut into 3 in (7.5cm) sticks
- 2 cups halved cherry tomatoes
- Salt and freshly ground black pepper
- 10 basil leaves, torn into pieces, plus whole leaves to garnish
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 273kcal (14%)|
|Total Fat 27g (42%)|
|Saturated Fat 4g (19%)|
|Cholesterol 0mg (0%)|
|Total Carbohydrate 8g|
|Dietary Fiber 4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|