Slow-Cooked Eggplant With Lemon and Fennel Seeds

Name: Slow-Cooked Eggplant
Yield: 6 servings
Ingredients: 1 lb. fairy tale eggplants, halved lengthwise if large; ½ head of garlic; Zest of 1 lemon, removed in wide strips; ½ cup extra-virgin olive oil; ¾ tsp. fennel seeds; ¾ tsp. kosher salt; 1 Tbsp. fresh lemon juice

By Claire Saffitz

August 14, 2018

This image may contain Dish Food Meal Bowl and Soup Bowl

Photo by Chelsie Craig, food styling by Claire Saffitz

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?

Recipe notes

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