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

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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?

Slow-Cooked Eggplant With Lemon and Fennel Seeds

Recipe notes