Roasted Eggplant

Name: Roasted Eggplant
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 1 medium eggplant (cut into 3/4- to 1-inch cubes (about 12 ounces eggplant or 4 cups cubed)); 1/2 tsp kosher salt; 1/4 tsp ground black pepper; 1 1/2 tbsp extra-virgin olive oil

Tender and lightly crispy, this roasted eggplant recipe is delicious, never bitter, and easy to season in a variety of ways. A fast side!

⏱ 30 min 🔨 Prep 5min 🔥 Cook 25min 📊 Medium 🍽 2 servings 👁 9

Ingredients

2 servings

1 medium eggplant (cut into 3/4- to 1-inch cubes (about 12 ounces eggplant or 4 cups cubed))
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 1/2 tbsp extra-virgin olive oil

Instructions

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.

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