I enjoy multiple variations of this yummy recipe. Some of my finishing options: 1 teaspoon fresh thyme leaves; a drizzle of fresh lemon juice; parsley, chives or green onions; a drizzle of honey and chopped, fresh rosemary; a drizzle of good quality aged balsamic vinegar; a dollop of yogurt.
- 1 1/2 pounds eggplant (2 medium)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Preheat the oven to 420°F.
Line a rimmed sheet pan with parchment paper.
Cut the eggplant into large cubes, about 1 1/4 inch. Place in a large bowl, drizzle with the oil, and season with salt and pepper.
Toss well, spread on the sheet pan, roast 20 minutes. Turn, roast for a further 10 minutes – the edges should be caramelized, soft inside, but not shriveled up and dismal.
Transfer to a serving plate. Delicious served plain, but see above for some finishing options.
Serves 4 — Recipe adapted from recipetineats.com