Original Post: https://www.evolvingtable.com/roasted-eggplant/
Roasted Eggplant Recipe | How to Roast Eggplant
Roasted Eggplant is perfectly caramelized on the outside and tender on the inside. Make up this quick side dish and season with your favorite flavors.
Servings: 4 servings
Ingredients
- 1 pound eggplant cut into ¾-inch cubes
- 2 tablespoons oil olive or avocado
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- Fresh herbs optional
Instructions
- Preheat oven to 425 degrees.
- Add cubed eggplant to a large bowl along with oil, salt, and pepper. Toss until well coated.1 pound eggplant, 2 tablespoons oil, ½ teaspoon salt, ¼ teaspoon black pepper
- Line a large baking sheet with a piece of parchment paper. Spread out cubed eggplant in a single layer.
- Bake in preheated oven for 22-24 minutes, flipping the eggplant after 15 minutes of cooking.
- Serve immediately with finely chopped fresh herbs and a sprinkle of salt, to taste. Enjoy!Fresh herbs
Notes
- Eggplant: Aim for evenly sized cubes to roast for the best texture.
- Seasonings: Change up the flavor with your favorite spices.
- Skin: The skin can be removed or left, depending on your preferences.
Nutrition
Calories: 94kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 241mg | Potassium: 264mg | Fiber: 3g | Sugar: 4g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg
