Description

This roasted eggplant recipe is a simple and delicious way to enjoy the rich, smoky flavors of perfectly roasted eggplant cubes. Tossed with olive or avocado oil, seasoned with salt and pepper, and baked until tender and golden, this dish makes a perfect side or a flavorful addition to salads, pasta, or grain bowls. Fresh herbs add a bright finishing touch for an easy, healthy, and versatile recipe.

Ingredients

Scale

Eggplant Preparation

1 pound eggplant, cut into ¾-inch cubes

Seasoning

2 tablespoons oil (olive or avocado)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper (adjust to taste)
Fresh herbs, finely chopped (optional, for garnish)

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Instructions

Preheat Oven: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) to ensure it is hot and ready for roasting the eggplant evenly.
Prepare Eggplant: Place the cubed eggplant into a large bowl. Add the oil, salt, and black pepper. Toss everything together thoroughly until each cube is evenly coated with oil and seasoning to promote even roasting and flavor.
Arrange on Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup. Spread the cubed eggplant out in a single layer, making sure the pieces are not crowded, which helps them roast uniformly and become nicely caramelized.
Roast the Eggplants: Place the baking sheet in the preheated oven. Roast the eggplant for about 22-24 minutes. After the first 15 minutes, take the sheet out and flip the cubes over to ensure even browning on all sides, then continue roasting until tender and golden brown.
Serve: Remove the roasted eggplant from the oven and serve immediately. Optionally, sprinkle with freshly chopped herbs and an additional pinch of salt if desired. This enhances the flavor and adds a fresh, aromatic finish. Enjoy as a side dish or incorporate into your favorite meals.

Notes

Choose firm, glossy eggplants without bruises for best results.
Use olive oil for a traditional flavor or avocado oil for a higher smoke point.
Do not overcrowd the baking sheet to ensure even roasting and prevent steaming.
Turning the eggplant halfway through baking helps achieve uniform caramelization.
Optional fresh herbs like parsley, basil, or cilantro add a bright contrast to the roasted flavors.
This recipe can be stored in the refrigerator for up to 3 days and reheated gently.