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
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Preheat oven to 375°F. Slice eggplant and zucchini lengthwise into 1/8-inch-thick planks.
Step 2
Slice tomatoes into 1/4-inch rounds. Pat eggplant dry with paper towels.
Step 3
Brush both sides of eggplant and zucchini slices with 0.25 cup olive oil; season with salt and pepper.
Step 4
Brush a 9x13-inch baking dish with 1 tbsp oil. Lay bread slices to cover the bottom, overlapping as needed.
Step 5
Layer alternating eggplant, zucchini, and tomato slices over bread, overlapping. Sprinkle garlic and herbs between layers.
Step 6
Drizzle remaining 0.5 cup oil over the top. Cover with foil and bake 50 minutes until vegetables are very tender.
Step 7
Remove foil and bake 8–10 minutes more until the bread edges are golden brown and crispy.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
