epicurious4.2
Slow-Cooked Eggplant With Lemon and Fennel Seeds
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?
👥 6 Servings👤 Claire Saffitz📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
📝 Preparation Steps
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.
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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