Confit Byaldi
Eggplant, zucchini, and tomato layered in a crispy bread case with garlic, herbs, and olive oil. A French vegetable terrine baked until the vegetables are silky and the bread is golden.
- Total time
- 75 min
- Servings
- 4
- Calories
- 380
- Protein
- 6g
Ingredients
- 1 medium eggplant, about 1 lb
- 2 medium zucchini, about 10 oz
- 3 medium tomatoes, ripe
- 4 cloves garlic cloves, minced
- 2 tbsp fresh thyme and basil, chopped
- ¾ cup olive oil, divided
- 4 slices white bread, 1-inch thick slices
Instructions
- 1
Preheat oven to 375°F. Slice eggplant and zucchini lengthwise into 1/8-inch-thick planks.
- 2
Slice tomatoes into 1/4-inch rounds. Pat eggplant dry with paper towels.
- 3
Brush both sides of eggplant and zucchini slices with 0.25 cup olive oil; season with salt and pepper.
- 4
Brush a 9x13-inch baking dish with 1 tbsp oil. Lay bread slices to cover the bottom, overlapping as needed.
- 5
Layer alternating eggplant, zucchini, and tomato slices over bread, overlapping. Sprinkle garlic and herbs between layers.
- 6
Drizzle remaining 0.5 cup oil over the top. Cover with foil and bake 50 minutes until vegetables are very tender.
- 7
Remove foil and bake 8–10 minutes more until the bread edges are golden brown and crispy.
- 8
Let cool 5 minutes. Slice into squares and serve warm or at room temperature.
Tools you’ll need
- 9x13-inch baking dish
- sharp knife
- cutting board
- measuring cup
- small brush
- paper towels
- aluminum foil
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