Yes, I’m in the mood for fennel and lemons👍

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? Bon Appetit

Ingredients

6 SERVINGS

1lb. fairy tale eggplants, halved lengthwise if large

½head of garlicZest of 1 lemon, removed in wide strips

½cup extra-virgin olive oil

¾tsp. fennel seeds

¾tsp. kosher salt

1Tbsp. 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.

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.WATCHEggplant-Pickle Dipnull

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.