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Zucchini and Garlic Confit, a/k/a (Not) Grilled (Not) Eggplant

Photo: Mark Bittman

BY Mark Bittman

PUBLISHED July 2, 2024

This derives from my friend Pamela’s “grilled eggplant” recipe. Of course this variation is neither grilled nor eggplant, but still, the concept and seasoning are Pamela’s, or at least let’s say she taught them to me.

 

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Zucchini and Garlic Confit, a/k/a (Not) Grilled (Not) Eggplant

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Instructions

Take enough zucchini so that, sliced about 1/4-inch thick (or maybe 3/16, if you want to be precise), it fills a foil-lined (or, even better, nonstick) baking sheet. (Consider doing two.) Sprinkle it lightly with salt and olive oil, and throw a few cloves of garlic, unpeeled, on the top. Bake for about an hour at 300°F, or until perfectly tender. (You could do this on the grill, of course, but slowly, slowly.)

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