SLOW-COOKED EGGPLANT WITH LEMON AND FENNEL SEEDS

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Slow-Cooked Eggplant with Lemon and Fennel Seeds image

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?

Provided by Claire Saffitz

Categories     Bon Appétit     Side     Eggplant     Garlic     Lemon     Vegetarian     Vegan     Wheat/Gluten-Free     Dairy Free

Yield 6 servings

Number Of Ingredients 7

1 lb. fairy tale eggplants, halved lengthwise if large
1/2 head of garlic
Zest of 1 lemon, removed in wide strips
1/2 cup extra-virgin olive oil
3/4 tsp. fennel seeds
3/4 tsp. kosher salt
1 Tbsp. fresh lemon juice

Steps:

  • 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.
  • 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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