Slow Cooked Eggplant With Lemon And Fennel Seeds Recipes

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SLOW-COOKED EGGPLANT WITH LEMON AND FENNEL SEEDS



Slow-Cooked Eggplant with Lemon and Fennel Seeds image

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?

Provided by Claire Saffitz

Categories     Bon Appétit     Side     Eggplant     Garlic     Lemon     Vegetarian     Vegan     Wheat/Gluten-Free     Dairy Free

Yield 6 servings

Number Of Ingredients 7

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

Steps:

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

SLOW COOKER AUBERGINES



Slow cooker aubergines image

An easy vegetarian slow cooker recipe, packed with summer flavours - ideal if you're busy, simply put it on in the morning and it'll be ready come supper time

Provided by Miriam Nice

Categories     Dinner, Main course, Supper

Time 8h15m

Number Of Ingredients 17

4 tbsp olive oil
1 red onion, sliced
2 garlic cloves, crushed
500g aubergines
300g ripe tomatoes, quartered
1 small fennel bulb, sliced
50g sundried tomatoes
1 tsp coriander seeds
small bunch flat leaf parsley, roughly chopped
small bunch basil, roughly chopped
small bunch chives, roughly chopped
2 tbsp olive oil
juice 1 lemon
2 tsp capers
100g feta cheese
50g toasted flaked almonds
crusty bread (choose gluten-free if required)

Steps:

  • Pour half of the olive oil into the slow cooker and put the onions and crushed garlic on top. Slice the aubergines into 1cm thick slices lengthways and brush with the remaining olive oil. Put them into the slow cooker on top of the onions and nestle the tomatoes, fennel slices and sundried tomatoes in and around the aubergines. Sprinkle the coriander seeds over the top then season everything well with salt and pepper.
  • Cook on low for 6-8 hours or until the aubergines are soft. Once cooked put all the dressing ingredients into the bowl of a mini food processor and blitz until smooth.
  • Transfer the cooked vegetables to a serving platter using a slotted spoon and drizzle over the herby dressing. Top with crumbled feta cheese, flaked almonds and serve with some crusty bread on the side.

Nutrition Facts : Calories 269 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

SLOW-COOKED EGGPLANT WITH LEMON AND FENNEL SEEDS



Slow-Cooked Eggplant with Lemon and Fennel Seeds image

How to make Slow-Cooked Eggplant with Lemon and Fennel Seeds

Provided by @MakeItYours

Number Of Ingredients 7

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

Steps:

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