Slow-Cooked Eggplant with Lemon and Fennel Seeds

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

Directions

1. 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.
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.