Step 1

Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.

Step 2

Add cubed eggplant to the parchment-lined baking sheet. Drizzle evenly with olive oil and, working quickly, toss to evenly distribute the oil. Sprinkle evenly with the salt and toss once more. Roast on the center rack for 25-30 minutes or until tender with a lightly browned exterior, tossing around the 15-minute mark.

Step 3

Serve as a side or snack, in bowls, wraps, or pasta, or on salads.

Step 4

Best when fresh. Leftovers will keep in a sealed container in the refrigerator for 1-2 days. Reheat in a cast iron skillet until warm. Not freezer friendly.