Berenjenas cocinadas a fuego lento con limón y anís verde

Ingredientes

• 680 g eggplants (4 small ones)
• 1 lemon ( juice and zest)
• 1/2 garlic head
• 1 tsp green anise seeds
• 1/2 tsp salt
• 1/2 cup Extra-virgin Olive oil (120mL)
• fresh grated nutmeg
• 30 g tahini (sesame paste)
• 50 g plant-based yogurt
• 1/2 tsp agave or maple syrup
• 1/2 lemon (juice and zest)
• 20 g water
• salt & pepper

Preparación

1. 1

   Place a rack in the middle of your oven. Preheat your oven to 170°C or 340°F, fan-assisted.

2. 2

   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.

3. 3

   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).

4. 4

   Take out the baking dish of the oven, scrape a little nutmeg on the eggplant, and let cool a little.

5. 5

   Meanwhile, make the sauce. Put all the ingredients in a small bowl and stir with a fork until you get a homogeneous sauce.

6. 6

   Serve and enjoy!