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!

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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.

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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 minutes
Cook Time 1 hour 20 minutes
Course Lunch, Main Course, Side Dish
Cuisine Italian, Mediterranean
Servings 4 people


Slow cooked eggplants

  • 680 g eggplants 4 small ones
  • 1 lemon juice and zest
  • ½ garlic head
  • 1 tsp green anise seeds
  • ½ tsp salt
  • ½ cup Extra-virgin Olive oil 120mL
  • fresh grated nutmeg

Yogurt sauce

  • 30 g tahini sesame paste
  • 50 g plant-based yogurt
  • ½ tsp agave or maple syrup
  • ½ lemon juice and zest
  • 20 g water
  • salt & pepper


  • 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!

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