Easy Roasted Eggplant Cubes

This simple recipe roasts more quickly than if it’s whole or in slices. It’s also less greasy than other and keeps a nice texture. The cubes can be eaten as-is or added to your favorite pasta dishes or sauces.


1 lb eggplant (any variety)

2 Tbsp olive oil

salt & pepper and/or your favorite seasoning


Preheat oven to 425 degrees. Peel about half the eggplant in stripes. This provides some texture and form to the eggplant. Cut eggplant into 1″ cubes and toss with olive oil. Spread the eggplant out on a baking sheet and place in middle rack of oven. Roast for 10 min, turn the eggplant with a spatula, and return to oven. Roast 10-15 minutes more, until tender and browned on two sides. Serve eggplant as-is, top with Parmesan cheese, or stew for 5 min in your favorite warm sauce such as tomato or curry.

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