Sides
Roasted Eggplant
Description
This Roasted Eggplant recipe is a simple way to bring out the best in this humble purple veggie. It’s lightly charred on the outside, tender on the inside, and perfect as a side or for adding to salads, pastas, and more!
Ingredients
- 1 medium eggplant cut into 3/4- to 1-inch cubes (about 12 ounces eggplant or 4 cups cubed)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons extra-virgin olive oil
Directions
- Place a rack in the center of the oven and preheat to 425°F. Line a rimmed baking sheet with parchment paper.
- Place the cubed eggplant in the center and sprinkle it with the salt and pepper.
- Drizzle on the oil then IMMEDIATELY toss to coat the eggplant (the oil will start to absorb instantly, which is why I suggest seasoning it with salt and pepper first; if you forget and pour the oil on first, toss it immediately, then add the seasoning and toss again). Spread the pieces into an even layer, making sure they do not overlap.
- Roast eggplant for 23 to 28 minutes, using a spatula to toss it at the 15-minute mark, then spread it back into an even layer. When cooked, the eggplant will be tender and lightly browned in places. Remove from the oven and toss once more. Serve hot or at room temperature.
