simple but delicious roasted eggplant with olive oil, salt and pepper, perfect to enjoy as a side or as the star of a mezze platter
2 small eggplant, cubed*
1/4-1/3 cup of high-quality, extra-virgin olive oil
optional: other spices such as ground cumin + ground coriander
- Place a large baking sheet into your cold oven. Preheat oven to 425º
- Cube eggplant and place into a clean, large bowl.
- Drizzle with 1/4 cup of extra virgin olive oil. Quickly toss, trying to coat all of cubes in a little bit of oil. Depending on the exact size of your eggplant, you may want more oil. If need be, add a few more drops or up to 1/3 of a cup.
- Wait until the oven is preheated to season eggplant with salt. Once it is hot, remove the baking sheet from the oven (wearing a mitt) and line with a sheet of parchment.
- Season eggplant generously with salt and pepper (about 1 tsp of each) and other herbs if using.
- Pour onto the baking sheet in an even layer (do not stack or crowd the pan) and bake for 10 minutes.
- Remove the pan from the oven and toss the cubes. Return the pan to the oven facing a different direction (rotated).
- Bake for 10-15 more minutes until the cubes are deeply golden. Try a piece to see if it is ready. It should be very soft inside and creamy, without a bite. Almost like a custard.
- When ready, remove and enjoy in any myriad of ways, or just on it's own!
- This will keep in the fridge for up to a week.
*I like Chinese or Japanese eggplant variety.
If using larger, wider eggplant, they need to be salted. Cut eggplant into cubes, then place into a large colander in the sink and season raw eggplant generously with salt. Let it sit for 30 minutes. After 30 minutes, pour eggplant out onto a tray or baking sheet or cutting board lined with paper towels and pat dry. Season with pepper and other herbs. Move on to step 6.
- Category: How-Tos
- Method: Ovenroasted
- Cuisine: Middle Eastern, American
Keywords: eggplant, roasted eggplant, roasted vegetables