Roasted Eggplant
Delicious, tender, caramelized eggplant made by roasting at high temperature with light seasoning.
Ingredients
- 2 eggplant
- 4 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 450 degrees Fahrenheit (240 C).
- Line a baking tray with parchment paper.
- Wash and peel the eggplant if you desire. I find that peeling stripes works well to remove some of the chewy skin while also maintaining the integrity of the veggie while roasting. If you don't mind the skin keep it on.
- Cut the eggplant into large cubes, approximately 1" across. I find that slicing into circles this thick and then cutting each circle into 4 or 6 pieces (depending on size) works great.
- Add cubes to a bowl, drizzle olive oil over, and add salt and pepper.
- Toss well, spread evenly on the tray, and roast for 20 minutes.
- Turn eggplant pieces and roast an additional 15-20 minutes. The edges should be caramelized, soft, but not shriveled.
- Transfer to a serving dish. These can be used for a variety of other recipes, eaten plain as-is, or drizzled with fresh lemon juice, parsley, thyme, chives or balsamic vinegar.