Oven Roasted Eggplant
This Oven Roasted Eggplant is SO DELICIOUS! A simple dish that highlights the eggplant’s rich flavor with a perfect caramelized finish.
Equipment
- Cutting Board
- Sharp Knife
- Baking Sheet
- Parchment Paper
- Mixing Bowl
Ingredients
- 1 pound eggplant look for firm, shiny skin without blemishes
- 2 tablespoons extra-virgin olive oil adds richness and helps roast the eggplant
- 1 teaspoon sea salt enhances the overall taste
Instructions
- Preheat your oven to 425°F (220°C) for the perfect caramelization.
- Wash the eggplant, dry it, cut off the stem and bottom, then chop it into 1-inch cubes.
- In a mixing bowl, combine the eggplant with olive oil and salt, tossing until evenly coated.
- Spread the seasoned eggplant cubes in a single layer on a prepared baking sheet, ensuring they’re not overcrowded.
- Roast the eggplant for about 25-30 minutes, stirring halfway through for even browning.
- Remove from the oven, let cool slightly, then serve warm or at room temperature.
Notes
- Choose eggplants that feel heavy for their size with smooth skin.
- Consider salting the eggplant before cooking to draw out moisture and bitterness.
- For richer flavor, marinate the eggplant in oil and seasonings for 30 minutes before roasting.