2eggplants2 medium or 3 small, about 1 1/2 pounds (700 grams)
4tablespoonsolive oil
½teaspoonsea salt
½teaspoonblack pepper
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Instructions
Preheat the oven to 450 °F (230 °C) and line a large baking sheet with parchment paper.
Wash the eggplants and pat them dry. Holding by the stem, cut them into slices a little over 1" thick. Cut each slice into 4 or 6 cubes. Cut similar sized pieces for uniform browning.
Place the eggplant cubes in a large bowl. Add salt and pepper. Drizzle or spray olive oil evenly and toss well to spread the seasonings.
Spread the eggplant pieces on the lined tray on a single layer, and take it into the oven at 450 °F (230 °C). After 15 minutes, flip the eggplants and return them to the oven for another 10 to 15 minutes, until they are tender and golden brown.
Notes
Pick eggplants that feel heavy for their size, with round and smooth bottoms. These are generally younger, less bitter and with smaller or less seeds.You can add different seasonings to taste, like paprika, cayenne pepper, cumin or garlic powder. See post above for Mediterranean, Italian, Asian and more roasted eggplant flavor ideas.Serving ideas: Oven roasted eggplant is delicious plain, but you can dress it up with a squeeze of lemon juice or dip in marinara sauce, aioli, tahini or ranch.