Slow-Cooked Eggplant with Lemon and Fennel Seeds
- Preparing Time: -
- Total Time: -
- Served Person: 6 servings
- 1/2 cup extra-virgin olive oil
- 1 tbsp. fresh lemon juice
- 3/4 tsp. kosher salt
- 1/2 head of garlic
- 1 lb. fairy tale eggplants, halved lengthwise if large
- zest of 1 lemon, removed in wide strips
- 3/4 tsp. fennel seeds
- Carbohydrate 7 g(2%)
- Fat 18 g(28%)
- Fiber 3 g(11%)
- Protein 1 g(2%)
- Saturated Fat 3 g(13%)
- Sodium 238 mg(10%)
- Calories 188
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.
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.
