Eggplant is delicious when it’s roasted. I found this on Add a Pinch. Try it now!
- 1 eggplant
- 1-2 T olive oil
- Peel and slice the eggplant into 2-inch cubes. Spread the cubes out on a flat surface lined with a paper towel and generously salt them. Allow the cubes to sit out for half an hour.
- Preheat the oven to 425F. Pat the cubes dry and remove excess fluid. In a bowl, combine the cubes with the olive oil, more salt, and pepper.
- Line a baking sheet with aluminum foil and mist with cooking spray. Arrange the cubes in a single layer, making sure they do not touch each other.
- Roast at 425F for 25 minutes.