Instructions

• Preheat the oven to 425°F and line a large baking sheet with parchment paper.
• If not already cut, chop 1½ pounds eggplant into ½-inch cubes.
• Put the chopped eggplant in a large bowl or on the prepared baking sheet. Add 2 tablespoons extra-virgin olive oil and ½ teaspoon sea salt, and toss until the cubes are evenly coated.
• Spread the eggplant in a single, even layer on the baking sheet, leaving space between pieces so they roast rather than steam.
• Roast for 25 to 35 minutes, stirring or turning the pieces once about halfway through (after roughly 12–17 minutes), until the eggplant is tender and browned around the edges.
• Remove from the oven and let cool briefly before serving.