Even die-hard eggplant fans (raises hand) can admit they’ve encountered their fair share of underwhelming eggplant dishes. When prepared correctly, eggplant can be absolutely delicious—think crispy baked goodness or classic eggplant Parmesan. But without the right technique, things can quickly go off track.
While eggplant can be cut into various shapes and sizes, cubing is the top choice for oven roasting. Cutting it into cubes just under an inch on each side gives you the perfect balance: plenty of surface area for that golden, caramelized exterior while keeping the insides creamy and tender. Once prepped, the possibilities are endless—seasonings, glazes, sauces—whatever suits your taste!
WHY YOU’LL LOVE IT
The ideal texture, both inside and out! Cubing the eggplant guarantees even browning, resulting in a crispy exterior with a creamy, tender inside. It’s incredibly versatile. This recipe serves as a perfect foundation for any seasonings or sauces you choose, and it works with any variety of eggplant.
INGREDIENTS
- 1 1/2 pounds eggplant (1 large or 2 medium globe)
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
- Preheat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper.
- Trim and cut the eggplant into 3/4-inch pieces (about 8 cups) and place them on the prepared baking sheet.
- Drizzle with olive oil and season with kosher salt and black pepper. Toss to evenly coat, then spread the pieces into a single layer.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
