Oven Roasted Eggplant
A simple yet delicious dish that highlights the natural sweetness and rich flavor of roasted eggplants.
Ingredients
Main ingredients
- 700 g 700g/1.2 lb eggplants (2 medium), aka aubergine Choose firm, vibrant eggplants for the best flavor.
- 3 tbsp 3 tbsp olive oil
- ½ tsp 1/2 tsp salt (kosher/cooking salt, or 1/4 tsp table salt) Helps to draw out moisture and enhance flavor.
- ½ tsp 1/2 tsp black pepper
Instructions
Preparation
- Preheat your oven to 240°C / 450°F (220°C fan).
- Line a tray with parchment or baking paper (optional, but recommended for first-timers).
- Cut the eggplants into large cubes about 3 cm (1.2 inches) in size.
- Place the eggplant cubes in a large bowl and drizzle with olive oil, salt, and black pepper.
- Toss everything well to ensure the eggplants are evenly coated.
- Spread the eggplant cubes on the tray and roast in the oven for 20 minutes.
- After 20 minutes, turn the eggplant cubes and roast for an additional 10 minutes.
- The edges should be caramelized, and the inside should be soft but not shriveled.
- Transfer the roasted eggplant to a serving plate.
Notes
Finishing options include adding fresh herbs, a squeeze of lemon juice, or a sprinkle of grated cheese. Store leftovers in an airtight container in the refrigerator for 3-4 days.