Ingredients
- 2 medium eggplants about 2 to 3 pounds total
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Wash and dry the eggplants. Cut them into 1-inch cubes and place them in a large bowl.
- Drizzle olive oil over the eggplant cubes. Add salt and black pepper, and toss well to coat evenly.
- Spread the eggplant cubes in a single layer on the prepared baking sheet. Make sure they are evenly spaced to ensure even roasting.
- Roast in the preheated oven for about 30 minutes, stirring halfway through, until the eggplants are tender and the edges are slightly caramelized.
- Remove from the oven and serve warm as a side dish.
