Oven Roasted Eggplant Cubes
Eggplant cubes tossed in olive oil, salt, and pepper, then roasted at high heat until caramelized outside and creamy inside.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large mixing bowl
Ingredients
Main Ingredients
- 1 ½ lb eggplants about 2 medium, cut into 1 inch cubes
- 3 tbsp olive oil
- ½ tsp kosher salt or 1/4 tsp table salt
- ½ tsp black pepper
Instructions
Cooking
- Preheat. Heat the oven to 450 degrees F (425 degrees F convection) and line a large sheet pan with parchment.
- Cube. Trim the eggplants and cut them into even 1 inch cubes.
- Coat. Toss with the oil, salt, and pepper in a large bowl until glossy.
- Roast. Spread in one layer and roast for 20 minutes.
- Flip and finish. Turn the pieces and roast 10 minutes more, until deeply golden at the edges and soft inside.
Notes
Substitutions: Use 1/4 tsp table salt in place of the kosher salt.
Tips: Do not crowd the pan so the cubes brown. Finish with lemon juice or fresh herbs.
Storage: Refrigerate for 3 to 4 days. Reheat at 400 degrees F for about 10 minutes.