A CHIC CHICK JOURNEY…FROM ORDINARY TO LEGENDARY..

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

BY CLAIRE the SAFFITZAugust 14, 2018

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.

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