Kombu Brothh

I'm using Mormanno aubergines for this confit recipe, but any small round aubergines will work. You can also substitute for sliced regular aubergines, but I do think the miniature ones preserve well as they get less mushy once cooked. If you are opting for sliced, make sure you reduce the cooking time!

Start by rinsing and drying the aubergines. You need to make sure there is no water left on the vegetables before submerging in oil, otherwise you might have some dramas when the oil heats up. Drying is important, don't skip!

Place the aubergines, herbs and salt in a deep enamelled cast iron pot (you can use stainless steel but the result might be a little different) and cover with the extra virgin olive oil. The quantities I suggested in the ingredient section are approximate, the important thing is to make sure you have enough oil to submerge the vegetables entirely. You can also add garlic here to taste, but I prefer to keep the flavours clean as I tend to season the aubergines when I use them later.

At this point I turn the heat on, let the oil come to a very slow simmer and cover with a lid then turn the heat off.

The aubergines should have softened and feel cooked through yet still keep their shape. If they still feel slightly undercooked, repeat the process one of time.

Once the oil has cooled, transfer to a Kilner jar and close the lid with an air tight seal. Keep in the fridge for up to 2 months, checking regularly that the aubergines are fully submerged and no mould has grown on top.