Slow-cooked Eggplants with lemon and green anise seeds

Slow-cooked Eggplants with lemon and green anise seeds

This recipe is now one of my summer favorite. These slow-cooked eggplants with lemon and green anise seeds are tender and crispy at the same time. The flavors are bold, this is such a delight!

Jump to recipe

I love eggplants, most of the time, I cook them Asian-style (miso-glazed or stir-fry with tamari) or in a more European way with tomatoes. This recipe is quite original, the lemon and green anise match perfectly with the eggplant. The lemon zest and crunchy eggplant skin bring a nice bitterness, with the yogurt dressing they counterbalance each other nicely. And, can we talk about roasted garlic? Isn’t it one of the best things in the world? I say yes to this 😀

Here, I took a traditional variety of eggplant but you can also have a delicious dish with the Japanese ones (white with purple strips) that have a thinner skin and thus, a reduced bitterness.

It is totally necessary to wait for all the cooking time (70-80mn) in order to have all these textures. Don’t be afraid to let bake that much and don’t forget to stir from time to time.

You can serve this dish as a side but also in salads when the eggplants are cold. Finally, you can use them as pizza toppings! In short, you have plenty of possibilities to use them.

aubergines avant cuisson

Aubergines au citron et anis vert en cuisson lente

aubergines citron

If you tried this Slow-cooked Eggplants with lemon and green anise seeds or any other recipe on the blog, let me know how you liked it by leaving a comment! Be sure you are following me on Pinterest, Instagram, and Facebook for more tasty recipes!


lemon eggplant

Slow cooked Eggplants with lemon and green anise

Aude @The_Greenquest
Prep Time 30 mins
Cook Time 1 hr 20 mins
Course Lunch, Main Course, Side Dish
Cuisine Italian, Mediterranean
Servings 4 people

Ingredients
  

Slow cooked eggplants

  • 680 g eggplants 4 small ones
  • 1 lemon juice and zest
  • Âœ garlic head
  • 1 tsp green anise seeds
  • Âœ tsp salt
  • Âœ cup Extra-virgin Olive oil 120mL
  • fresh grated nutmeg

Yogurt sauce

  • 30 g tahini sesame paste
  • 50 g plant-based yogurt
  • Âœ tsp agave or maple syrup
  • Âœ lemon juice and zest
  • 20 g water
  • salt & pepper

Instructions
 

  • Place a rack in the middle of your oven. Preheat your oven to 170°C or 340°F, fan-assisted.
  • In a baking dish, put the eggplants cut in wedges, the garlic head, lemon zest, lemon juice, olive oil, green anise seeds, and salt. Stir with hands to coat all the ingredients.
  • Put the garlic head down and roast, mixing 3-4 times during cooking, until everything has taken a nice golden/brown color, the edges are crisp and the inside melting (about 70 to 80 minutes).
  • Take out the baking dish of the oven, scrape a little nutmeg on the eggplant, and let cool a little.
  • Meanwhile, make the sauce. Put all the ingredients in a small bowl and stir with a fork until you get a homogeneous sauce.
  • Serve and enjoy!

5 1 vote
Article Rating


guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x