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.
SLOW-COOKED EGGPLANT WITH LEMON AND FENNEL SEEDS
How to make Slow-Cooked Eggplant with Lemon and Fennel Seeds
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preparation 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.
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- Place a rack in middle of oven and preheat to 350°. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
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- Fill a cast iron or heavy-bottomed pan with water until the sausages are half-submerged, then heat over medium-high, turning the sausages occasionally, until the water has evaporated. Once the pan is dry, reduce the heat to low and brown the sausages in their own oil (you can poke them with a knife if they given up much fat). Remove the finished sausage rounds and set aside (if they're a tiny bit underdone, don't worry; you're going to cook them again). DO NOT clean the pan - you're going to use all that sausage flavour to cook the veggies.
- Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente (usually around 11 minutes, but check the packaging for specific instructions). Drain and set aside, but reserve a little of the water from cooking the pasta.
- Once the sausage is cooked and set aside, add oil, garlic and onions to the hot pan and saute over medium heat for 2-3 minutes. Add eggplant, sliced sausage, and spices and cook for 10 minutes over medium heat, stirring occasionally.
- Add tomato sauce and cook until thick and reduced; about 10 more minutes. If the sauce starts to look too thick for your liking, or it's caramelizing a bit too fast, add a splash of the water from the pasta. Toss the finished sauce with the bucatini and an extra glug of olive oil, and serve with parmigiano-reggiano cheese.
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Top with the eggplant. 4. Using tongs, remove the browned chicken thighs from the pan and place them onto the raw onion, fennel and eggplant. Add the anchovy fillets. 5. Pour the diced tomatoes and wine with garlic from the pan over the chicken and top with a handful of basil leaves. Place the lid on and turn the slow cooker to high for 4 hours ...
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Fry the eggplant in batches until golden on all sides, about 10 minutes all up or until they are almost cooked. Remove the eggplant and set aside. Remove the eggplant and set aside. Add into the pan the panch phoran, and cook until they start to pop, then add the chillies, diced onions and spices and cook for 7-8 minutes until the onions have softened.
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Estimated Reading Time 8 mins
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SLOW-COOKED EGGPLANT WITH LEMON AND FENNEL SEEDS ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com.au
From pinterest.com.au
SLOW-COOKED EGGPLANT WITH LEMON AND FENNEL SEEDS | RECIPE ...
Dec 3, 2019 - For this slow-roasted eggplant recipe, use the master formula as your guide—but feel free to get a little wild with the add-ins. Dec 3, 2019 - For this slow-roasted eggplant recipe, use the master formula as your guide—but feel free to get a little wild with the add-ins. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review …
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Nov 23, 2020 - For this slow-roasted eggplant recipe, use the master formula as your guide—but feel free to get a little wild with the add-ins. Nov 23, 2020 - For this slow-roasted eggplant recipe, use the master formula as your guide—but feel free to get a little wild with the add-ins. Nov 23, 2020 - For this slow-roasted eggplant recipe, use the master formula as your guide—but feel ...
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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! Roasted Eggplant and Pickle Dip. Plenty of creamy Greek yogurt keeps this baba ganoush-esque dip light and tangy. View Recipe. BA’s Best Eggplant Parmesan. All your efforts will be rewarded the moment you …
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SLOW-COOKED EGGPLANT WITH LEMON AND FENNEL SEEDS | RECIPE ...
Jul 6, 2020 - For this slow-roasted eggplant recipe, use the master formula as your guide—but feel free to get a little wild with the add-ins. Jul 6, 2020 - For this slow-roasted eggplant recipe, use the master formula as your guide—but feel free to get a little wild with the add-ins. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review …
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From pinterest.ca
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Put them into the slow cooker on top of the onions and nestle the tomatoes, fennel slices and sundried tomatoes in and around the aubergines. Sprinkle the coriander seeds over the top then season everything well with salt and pepper. Cook on low for 6-8 hours or until the aubergines are soft. Once cooked put all the dressing ingredients into ...
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2 tbps fennel seeds. ½ tbsp. sweet smoked paprika. ½ – 1 tsp chilli powder (optional) 1 tsp ground cinnamon. 1 tsp salt. Freshly ground black pepper. Zest and juice of 1 lemon. Olive oil . Place the chopped onions and garlic in a food processor and process until you have a paste. Tip into a small bowl and add the rest of the marinade ingredients leaving the olive oil to the end. …
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