Roasted Eggplant with Fennel Seeds

Roasted Eggplant with Fennel Seeds

Having a few olive oil preserves in the fridge is a game changer for summer dining. They can be eaten on toast, tossed through pasta, used as a condiment for barbecued foods or eaten straight from the jar while you top up your Negroni.

Store the preserves in the refrigerator and remove 30 minutes before serving to bring to room temperature. The preserves will last for up to four weeks in the fridge – just make sure you keep them topped up with olive oil.

This recipe makes roughly one small jar. Feel free to scale up depending on how much produce you have.

Photography by Josh Griggs
From issue #88
Dec. 27, 2019