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slow-cooked eggplant

5.0

(9)

www.bonappetit.com
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Servings: 6

Cost: $2.44 /serving

Ingredients

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Instructions

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Step 1

Place a rack in middle of oven and preheat to 350°. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.

Step 2

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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