Roasted Eggplant Recipe

To Roast Eggplant Halves

1. Line a baking sheet with aluminum foil and coat it with cooking spray. 
2. Cut the eggplants in half lengthwise. Cut diamonds in the eggplant using a sharp knife. Make sure not to cut into the skin of the eggplant. 
3. Sprinkle the kosher salt on the eggplants and let them sit on a baking sheet or in a colander for 30 minutes to sweat. Then, rinse under cold water and dry with a paper towel.
4. Brush the cut side with olive oil and place the eggplants cut side down on the baking sheet. 
5. Place the baking sheet about 5 inches below the broiler and turn the broiler on to high.
6. Broil the eggplant for 20 to 30 minutes until the skin is wrinkled and the eggplant is fully cooked and tender.
7. Peel the skin off and serve the eggplant with tahini sauce or use it in your desired recipe.

To Roast Eggplant Cubes

1. Preheat the oven to 375℉ and line a baking sheet with aluminum foil and coat with cooking spray.
2. Cut the eggplant into 1-inch cubes and place them in a colander placed over a bowl. There is no need to peel the eggplant.
3. Sprinkle some salt on the eggplants and let them sit for 30 minutes to sweat. Rinse and pat dry with a paper towel. Drizzle the olive oil over the cubed eggplants and add salt.
4. Transfer the eggplant cubes to a lined baking sheet and roast in the oven for 20-25 minutes until fully cooked. You can use cubed eggplant in various recipes, such as eggplant caponata and vegan eggplant chickpea stew.