Oven Roasted Eggplant
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(9)
Ingredients
4 servings
- 1½ pounds eggplant, about 1 large globe eggplant or 2 medium eggplants, chopped into ½-inch cubes
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
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Preparation
Chef’s notes
Cut the eggplant into evenly sized pieces to ensure even cooking.
Spread the eggplant in a single layer to promote caramelization.
Don’t skimp on the oil to help the eggplant brown and soften in the oven.