4.8
(6)
Your folders
Your folders

Export 2 ingredients for grocery delivery
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.
Your folders

36 viewssweetpotatosoul.com
5.0
(3)
30 minutes
Your folders

172 viewssweetcsdesigns.com
4.9
(10)
4 hours, 15 minutes
Your folders

135 viewshomemadeandyummy.com
5.0
(16)
25 minutes
Your folders

238 viewsthekitchn.com
3.7
(3)
30 minutes
Your folders

330 viewscrowdedkitchen.com
5.0
(5)
30 minutes
Your folders

379 viewsvegetariangastronomy.com
5.0
(9)
40 minutes
Your folders

236 viewsmarthastewart.com
Your folders

322 viewspeelwithzeal.com
5.0
(12)
20 minutes
Your folders

189 viewstheplantbasedschool.com
4.9
(9)
30 minutes
Your folders

296 viewssimplechinesefood.com
4.6
(1)
Your folders

451 viewshangry.recipes
5.0
(3)
30 minutes
Your folders
39 viewsmydarlingvegan.com
Your folders

315 viewsmydarlingvegan.com
4.7
(3)
18 minutes
Your folders
37 viewsmydarlingvegan.com
Your folders
26 viewsrecipesfiber.com
Your folders

54 viewsrecipesfiber.com
5.0
(1)
30 minutes
Your folders

82 viewscarlsbadcravings.com
5 minutes
Your folders
39 viewscarlsbadcravings.com
Your folders

258 viewsibreatheimhungry.com
4.8
(5)