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?
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
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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Balle Smith
[email protected]This dish is amazing! The eggplant is so tender and flavorful and the sauce is to die for. I served it over pasta and it was a huge hit with my family. I will definitely be making this again and again.
Olusegun Adegboye
[email protected]I'm always looking for new and exciting eggplant recipes and this one definitely fits the bill. The slow cooking process really brings out the flavor of the eggplant and the lemon and fennel seeds add a nice touch of brightness. I'll definitely be ma
Chad- OCE
[email protected]This recipe is a keeper! The eggplant was so tender and the sauce was so flavorful. I used fresh fennel seeds from my garden and they really made a difference. I can't wait to make this again.
Zeeshan Bawani
[email protected]I love how versatile this recipe is. I added some chopped tomatoes and olives to the sauce and it turned out great. The eggplant was so tender and flavorful. I served it with rice and it was a perfect meal.
Ernesto Solorzano
[email protected]I made this dish for a potluck and it was a huge success! The eggplant was cooked perfectly and the flavors were amazing. I received so many compliments. Will definitely be making this again.
Jabad Jabad alam
[email protected]This dish was a hit at my dinner party! Everyone raved about the tender eggplant and the delicious sauce. I followed the recipe exactly and it turned out perfectly. Thank you for sharing!
AKM Technology
[email protected]I'm not a big fan of eggplant, but this recipe changed my mind. The slow cooking process made the eggplant so tender and flavorful. The lemon and fennel seeds added a nice touch of brightness and complexity. Definitely worth trying!
Javed khan Mazari
[email protected]Delicious and easy to make! I love how the fennel seeds add a subtle anise flavor to the dish. I served it with grilled chicken and it was a hit with my family. Thanks for sharing this recipe!
Ajijul Mondol
[email protected]Wow, what a delightful dish! The slow cooking process allowed the eggplant to absorb all the wonderful flavors of the lemon and fennel. It was a perfect balance of tangy and savory. Will definitely make it again!
Juna Sunar
[email protected]My kitchen was filled with the heavenly aroma of eggplant, lemon, and fennel as this dish simmered. The eggplant was cooked to perfection, melting in my mouth with each bite. Highly recommended!
Load Me
[email protected]This slow-cooked eggplant dish transported me to a Mediterranean oasis. The tender eggplant, infused with the tangy lemon and aromatic fennel seeds, created a symphony of flavors that danced on my palate. Bravo!