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
Step 1
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Step 2
Place the eggplant on the baking sheet and toss with the olive oil and salt. Spread evenly on the baking sheet and roast for 25 to 35 minutes, or until tender and brown around the edges.
Step 3
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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.
