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Epicurious
Bon Appétit

Slow-Cooked Eggplant With Lemon and Fennel Seeds

By Claire Saffitz
This image may contain Dish Food Meal Bowl and Soup Bowl
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

  1. 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.

    This image may contain Plant Vegetable Food and Eggplant
    Photo by Chelsie Craig, food styling by Claire Saffitz

    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.

TagsAmericanEggplantVegetableEasySideVeganVegetarianDairy FreeNut FreeGluten FreeHealthyishBon Appétit
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