Basic Roasted Eggplant

Eggplant benefits from judicious use of oil and salt.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2005


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


  1. Preheat oven to 475 degrees. Cut eggplants into 1-inch cubes; divide between 2 rimmed baking sheets.

  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.


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