Basic Roasted Eggplant
Everyday Food, July/August 2005
- Prep Time 10 minutes
- Total Time 40 minutes
- Serves 4
- 3 medium eggplants (about 1 pound each)
- 3 tablespoons olive oil
- 1 tablespoon coarse salt
- 1/2 teaspoon ground pepper
- Preheat oven to 475 degrees. Cut eggplants into 1-inch cubes; divide between two rimmed baking sheets.
- 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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