Slow-Cooked Eggplant With Lemon and Fennel Seeds
Photo by Chelsie Craig, food styling by Claire Saffitz
Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?
Recipe information
Yield
6 servings
Ingredients
1 lb. fairy tale eggplants, halved lengthwise if large
½ head of garlic
Zest of 1 lemon, removed in wide strips
½ cup extra-virgin olive oil
¾ tsp. fennel seeds
¾ tsp. kosher salt
1 Tbsp. fresh lemon juice
Preparation
Step 1
Place a rack in middle of oven and preheat to 350°. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
Step 2
Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70–80 minutes. Let cool slightly, then add lemon juice and toss to coat.
