Slow cooked eggplant with lemon and fennel seeds

https://www.epicurious.com/recipes/food/views/slow-cooked-eggplant-with-lemon-and-fennel-seeds

YIELD6 servings

I used this recipe for a different version of baba ganoush.  I peeled large eggplants and sliced them into 1/2 inch rounds, drizzled olive oil over them and used some salt and pepper.  Baked them at 350 for about 30-40 minutes. Let them cool, then put them in a food processor with the ingredients below.  Be sure to cut the zest into small pieces.  I also tried it with parsley, but we preferred the taste without  that.  Would try it again, with the directions as noted below.  As a dip, recommend whole wheat tortilla.  The pita chips overwhelm the delicate taste of the eggplant dip.

Ingredients: 
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  -- ?? seems like a lot. Maybe that's how it gets that good mushy texture.
3/4 tsp. fennel seeds
3/4 tsp. kosher salt
1 Tbsp. fresh lemon juice

Directions: 
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.