Slow-Cooked Eggplant with Lemon and Fennel Seeds
Tender fairy tale eggplants slow-roasted with aromatic fennel seeds, fresh lemon, and garlic in olive oil until golden brown and crispy around the edges. This Mediterranean-inspired dish brings out the natural sweetness of the eggplants while infusing them with bright citrus and herb flavors.
4 servings
1 hr 30 min
Ingredients
- •1 lb fairy tale eggplants
- •½ head garlic
- •1 whole lemon zest
- •½ cup extra-virgin olive oil
- •¾ tsp fennel seeds
- •¾ tsp kosher salt
- •1 Tbsp fresh lemon juice
Cooking Instructions
- 1.
Place a rack in middle of oven and preheat to 350°F. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
10 min
- 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.
80 min
