Slow Cooked Eggplant with Lemon and Fennel Seeds

Slow-Cooked Eggplant with Lemon and Fennel Seeds

Slow-Cooked Eggplant with Lemon and Fennel Seeds

By Epicurious
Serves 6

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Details
  • Servings:   6
  • Calories:   190
  • Protein:   2g
  •  
  • Fiber:   3g
  • Sugar:   4g
  • Carb Total:   5g
  •  
  • Trans Fat:   0g
  • Saturated:   3g
  • Fat Total:   19g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
Comments
Ingredients
  • 1 lb. fairy tale eggplants, halved lengthwise if large
  • 1/2 head of garlic
  • Zest of 1 lemon, removed in wide strips
  • 1/2 cup extra-virgin olive oil
  • 3/4 tsp. fennel seeds
  • 3/4 tsp. kosher salt
  • 1 Tbsp. fresh lemon juice
Instructions

Slow-Cooked Eggplant with Lemon and Fennel Seeds serves 6 original recipe by Epicurious.

View original preparation instructions

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