SLOW-COOKED EGGPLANT WITH LEMON AND FENNEL SEEDS
How to make Slow-Cooked Eggplant with Lemon and Fennel Seeds
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preparation 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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