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Slow-cooked eggplant with lemon and fennel seeds recipe

This vegan slow-cooked eggplant with lemon and fennel seeds is a delightful dish that transforms humble ingredients into a comforting masterpiece. The fairy tale aubergines become irresistibly tender as they slowly simmer, absorbing the aromatic flavours of garlic, zesty lemon, and fragrant fennel seeds. The gentle heat brings out the natural sweetness of the eggplant, making it a perfect dish for those who appreciate refined yet simple vegan cooking.

Ideal for a family gathering or a relaxed weeknight dinner, this recipe showcases the versatility of plant-based ingredients. Drizzled with extra-virgin olive oil and finished with fresh lemon juice, it offers a bright, savoury profile that pairs wonderfully with crusty bread or a fresh salad, ensuring a satisfying meal that nourishes both body and spirit.

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Ingredients for Slow-cooked eggplant with lemon and fennel seeds

  • 450 g fairy tale aubergines, halved lengthwise if large

  • ½ head garlic

  • zest of 1 lemon, removed in wide strips

  • 120 ml extra-virgin olive oil

  • 2.5 g fennel seeds

  • 4.5 g kosher salt

  • 15 ml fresh lemon juice

How to make Slow-cooked eggplant with lemon and fennel seeds

  1. Place a rack in the middle of the oven and preheat to 180°C (fan) or 190°C (conventional).

  2. Toss the diced aubergine, garlic cloves, lemon zest, oil, fennel seeds, and salt together in a shallow 2-litre baking dish until well combined.

  3. Turn the garlic cut side down, then roast the aubergine in the oven, tossing it 2 or 3 times, for 70–80 minutes, or until golden brown, very tender, and crisp around the edges and on the cut sides.

  4. Allow the dish to cool slightly, then add the lemon juice and toss to coat the aubergine and garlic evenly.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Article history

The information on this page is peer reviewed by qualified clinicians.

  • 6 Oct 2025 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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