Oven Roasted Eggplant
User Reviews
5
Oven Roasted Eggplant
Description
The recipe begins by cutting eggplant into half-inch cubes to ensure even roasting. Tossing the cubes evenly with extra-virgin olive oil and sea salt provides seasoning and helps develop color in the oven. Roasting at 425°F allows the eggplant to cook through and develop a brown, crisp edge while the interior becomes tender and creamy.
This straightforward preparation highlights eggplant's mild, slightly earthy flavor with the richness of olive oil and seasoning of sea salt. The resulting texture ranges from soft and silky inside to slightly caramelized and crisp on the outside.
Oven Roasted Eggplant can be served warm as a simple vegetable side or used as an ingredient in dishes like salads, dips, or pasta. Adjust roasting time based on desired tenderness and color.
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 salt 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.
User Reviews
Overall Rating
5
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