Ingredients
Main Ingredients
- 2 medium globe eggplants (approximately 2-3 pounds)
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Chopped fresh parsley (to garnish)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit. Line 1-2 large baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Prepare Eggplant: Wash and dry the eggplants completely. You can leave the skin on or peel some of it, but avoid peeling all the skin as it helps the eggplant hold its shape during roasting.
- Cut Eggplant: Cut the eggplants into approximately 1-inch cubes. Cutting too small will cause them to turn mushy when roasted.
- Season Eggplant: Place the cubes in a large bowl or directly on the baking tray. Toss immediately with olive oil, salt, black pepper, paprika, and garlic powder. Eggplant absorbs oil quickly, so mix well to coat evenly.
- Arrange for Roasting: Spread the seasoned eggplant cubes in a single layer on the prepared baking sheets to ensure they roast evenly.
- Roast: Place the baking sheets in the oven and roast for about 30 minutes. Stir gently halfway through cooking to promote even caramelization and browning.
- Finish and Garnish: Once golden brown and caramelized, remove the eggplants from the oven. Sprinkle with freshly chopped parsley or other fresh herbs if desired before serving.
Notes
- Leaving some skin on the eggplants helps retain texture and prevents mushiness.
- Spread eggplant cubes in a single layer for even roasting and optimal caramelization.
- Stirring halfway through roasting promotes uniform browning and prevents burning.
- Adjust seasoning to taste; additional herbs or spices can be added for variety.
- This dish can be served warm as a side or cooled and added to salads or pasta dishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
