Recipe: Slow-Cooked Eggplant with Lemon and Fennel Seeds

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.

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