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Basic Roasted Eggplant

  • prep: 10 mins
    total time: 40 mins
  • servings: 4


  • 3 medium eggplants (about 1 pound each)
  • 3 tablespoons olive oil
  • 1 tablespoon coarse salt
  • 1/2 teaspoon ground pepper


  1. Step 1

    Preheat oven to 475 degrees. Cut eggplants into 1-inch cubes; divide between two rimmed baking sheets.

  2. Step 2

    Dividing evenly, drizzle with olive oil, coarse salt, and ground pepper; toss to coat. Spread in a single layer; roast, turning once, until golden and tender, 25 to 30 minutes. Cool on sheets.

Everyday Food, July/August 2005