Slow-Cooked Eggplant with Lemon and Fennel Seeds
['1 lb. fairy tale eggplants, halved lengthwise if large', '1/2 head of garlic', 'Zest of 1 lemon, removed in wide strips', '1/2 cup extra-virgin olive oil', '3/4 tsp. fennel seeds', '3/4 tsp. kosher salt', '1 Tbsp. fresh lemon juice']
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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