Roasted Eggplant is so delicious! Just about any type of roasted vegetable is a favorite with me. I usually pick up eggplant at the grocery store when it goes on sale, thinking that I will make something unusual with it, only to end up making Roasted Eggplant Parmesan, again. Not that I don’t love Eggplant Parmesan, because that is delicious too. Sometimes, I just like to try something different.
Since vegetables roasted with olive oil and salt usually taste amazing, I decided to try it with eggplant all by itself. The result was a delicious side dish that I’m pretty sure could be creatively used in a few main dishes as well. The edges brown up nicely and the inside is soft – so yummy. Although Roasted Eggplant was a big hit with the adults, all of my kids did not love this (eggplant is generally not one of their favorite vegetables).
Prepping the Eggplant:
Start with 2 medium-large eggplants and chop them into cubes. This doesn’t have to be fancy, just rough chop is fine. We leave the peels on, but feel free to peel the eggplant if you don’t like the skin. The final result might be a little softer/mushier without the skin, but should taste great either way.
Next, toss in 2 Tbsp of Olive Oil (more if you love it), 1 tsp. salt, a few cranks of freshly ground pepper, and 1 tsp. dried oregano. The eggplant will take on the flavor of any spice added, so be creative. If oregano is not your favorite, try another spice.
Spread this on a cookie sheet and pop it into a cold oven. Turn the oven to 425 degrees and set the timer for 15 minutes. After the 15 minutes, the oven should be close to or up to temperature. Give the eggplant a toss, kind of flipping as best you can. Bake for another 15 minutes.
Serve hot. Sprinkle with a little extra salt and pepper to taste.