Quick Roasted Eggplant
Of all the ways to cook eggplant, roasting it in large cubes is one of the easiest and most delicious. Eggplant browns beautifully in a hot oven, becoming crisp and golden at the edges, and tender and soft in the center. Because it will absorb the olive oil quickly, giving the eggplant a good toss with your hands is the best way to make sure it’s evenly coated before it goes into the oven. And don’t skip the parchment paper: It makes for easy cleanup and prevents any crispy eggplant bits from sticking to the pan. Serve roasted eggplant with a scattering of fresh herbs, or dress it up with a drizzle of tahini sauce or herb salsa.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1large globe eggplant (1 1/4 to 1 1/2 pounds), cut into 1-inch cubes
- 3tablespoons extra-virgin olive oil, plus more as needed
- ½teaspoon dried oregano
- Salt and black pepper
- Chopped fresh herbs (such as parsley or mint), for serving
Instructions
Step 1
Heat oven to 425 degrees, and line a sheet pan with parchment paper.Step 2
Place the eggplant on the prepared pan and drizzle with oil. Working quickly, toss with your hands until well coated. Season with the oregano and a 1/4 teaspoon each salt and pepper; toss again.Step 3
Roast for 15 minutes, then toss. If the eggplant looks dry, drizzle with another teaspoon or two of oil. Roast until the eggplant is browned and tender but not falling apart, 10 to 15 minutes more.Step 4
Sprinkle with more salt and pepper, and garnish with fresh herbs, if desired. Serve hot or warm.