Slow-cooked eggplant with lemon and fennel seeds recipe

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.