Best 3 Slow Cooked Eggplant With Lemon And Fennel Seeds Recipes
**Indulge in the exquisite flavors of slow-cooked eggplant, where the delicate and smoky notes of roasted eggplant harmonize beautifully with the bright citrusy tang of lemon and the aromatic warmth of fennel seeds.**
This culinary masterpiece begins with the careful selection of fresh, plump eggplants, which are then roasted to perfection, resulting in a tender and melt-in-your-mouth texture. The roasted eggplants are then transformed into a delectable dish through a slow-cooking process that allows the flavors to meld and deepen, creating a symphony of taste.
The addition of lemon and fennel seeds elevates the dish to new heights, with the bright acidity of the lemon cutting through the richness of the eggplant, while the fennel seeds impart a subtle anise flavor that adds a touch of complexity and intrigue.
This versatile recipe offers boundless possibilities for customization, allowing you to tailor it to your preferences. Experiment with different herbs, spices, and cheeses to create a dish that reflects your culinary creativity.
Whether you're a seasoned cook or just starting your culinary journey, this slow-cooked eggplant with lemon and fennel seeds is a must-try. Its vibrant flavors and ease of preparation make it a perfect dish for any occasion, from casual family dinners to elegant dinner parties.
SLOW-COOKED EGGPLANT WITH LEMON AND FENNEL SEEDS
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
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.
MOROCCAN-STYLE CHICKEN AND EGGPLANT STEW
With many spices that light up the flavors and chicken that falls from the bone, this hearty dish gets them asking for seconds. Eggplant never had it so good.
Provided by Blue Buddha
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h1m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 teaspoon olive oil.
- Place eggplant in a large bowl. Drizzle 1/4 cup olive oil over eggplant and toss to coat. Spread eggplant on the prepared baking sheet.
- Bake in the preheated oven, stirring occasionally, until eggplant is softened and browned, about 25 minutes. Season with salt and pepper.
- Heat 2 tablespoons olive oil in a large, wide pot over medium-high heat; cook and stir onions and garlic until onions are softened, about 10 minutes. Stir paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric into onion mixture; cook and stir for 1 minute.
- Mix tomatoes, half of the reserved tomato juice, red bell peppers, white wine, and lemon juice into onion mixture; bring to a boil. Reserve the remaining tomato juice to thin the stew if needed.
- Arrange chicken in a single layer in the pot; cover with some of the tomato mixture. Return stew to a boil; reduce heat to medium-low, cover, and simmer for 15 minutes. Flip chicken, cover, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Stir eggplant and marjoram into stew; simmer uncovered until heated through, about 10 minutes.
Nutrition Facts : Calories 991 calories, Carbohydrate 26.7 g, Cholesterol 255.4 mg, Fat 66.7 g, Fiber 8.1 g, Protein 67.5 g, SaturatedFat 16.8 g, Sodium 1053.7 mg, Sugar 11.6 g
EGGPLANT, TOMATO AND FENNEL
Steps:
- Arrange eggplants spoke-fashion, stems toward the center, around the inside rim of a 2-quart souffle dish. Place tomatoes in center. Scatter fennel on top of eggplant. Tuck garlic, basil, and thyme between vegetables. Pour oil, water, salt, and pepper over all. Cover tightly with microwave plastic wrap. Cook in microwave oven at 100 percent for 15 minutes.
- Remove from oven. Uncover and let stand for 3 minutes before serving.
Tips:
- To save time, use pre-cut eggplant from the grocery store.
- If you don't have fennel seeds, you can substitute cumin or coriander seeds.
- The lemon adds a bright, tangy flavor to the dish, so don't skip it!
- Serve the eggplant with pita bread, rice, or quinoa.
- You can also add other vegetables to the dish, such as zucchini, bell peppers, or tomatoes.
Conclusion:
Slow-cooked eggplant with lemon and fennel seeds is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its tender eggplant, bright lemon flavor, and aromatic fennel seeds, this dish is sure to please everyone at your table.
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