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Slow cooked Eggplants with lemon and green anise

Prep Time30 mins
Cook Time1 hr 20 mins
Course: Lunch, Main Course, Side Dish
Cuisine: Italian, Mediterranean
Servings: 4 people
Author: Aude @The_Greenquest


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!