Description
This roasted eggplant recipe offers a simple, delicious way to enjoy tender and flavorful eggplant with a crispy exterior. Perfect as a side dish or a base for various meals, it highlights the natural richness of eggplant enhanced by olive oil, salt, and pepper, finished with fresh herbs.
Ingredients
Scale
Ingredients
- 1 pound eggplant (cut into ¾-inch cubes)
- 2 tablespoons oil (olive or avocado)
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper (to taste)
- Fresh herbs (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the eggplant, ensuring it gets a crispy and evenly cooked texture.
- Prepare the Eggplant: Place the cubed eggplant into a large bowl. Add the oil, salt, and black pepper. Toss everything together until the eggplant pieces are evenly coated with the oil and seasonings.
- Arrange for Roasting: Line a large baking sheet with parchment paper to prevent sticking. Spread out the eggplant cubes in a single layer to ensure even roasting and browning.
- Roast the Eggplant: Bake the eggplant in the preheated oven for 22 to 24 minutes. Flip the eggplant pieces after 15 minutes of cooking to promote even roasting on all sides.
- Serve: Once roasted, remove the eggplant from the oven and serve immediately. Garnish with finely chopped fresh herbs and add a sprinkle of salt to taste for extra flavor.
Notes
- For extra flavor, consider adding garlic powder or smoked paprika before roasting.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- If you prefer a softer texture, roast for an extra 5 minutes.
- Serve as a side dish or incorporate into salads, pastas, or grain bowls.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
