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?
Recipe information
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
Preparation
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.
