Oven Roasted Eggplant
Oven Roasted Eggplant is a simple yet stunning dish that brings out the vegetable’s natural sweetness and rich, smoky depth. With just 10 minutes of prep and 30 minutes in the oven, you’ll achieve tender, melt-in-your-mouth slices with a golden, caramelized edge.
Ingredients
- 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
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- 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.
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