How to Roast Eggplant Cubes

EGGPLANT CUBES

2 eggplants, 1 pound each

½ cup extra-virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon salt, or to taste

1 teaspoon freshly ground black pepper, or to taste 

Parchment paper for lining the baking sheet (for slices only)

1. Preheat the oven to 400 degrees F.

2. To roast eggplant cubes: Stem the eggplants. Cut each lengthwise into 4 pieces. Cut each quarter crosswise into pieces about 1 ½ to 2 inches thick. In a bowl, combine the eggplant cubes with the olive oil, balsamic vinegar, and salt and pepper to taste and toss well to coat. Place in a single layer on a large baking sheet and roast 20 minutes, until the pieces are golden brown. Remove and let cool on the baking sheet. Store in a covered container in the refrigerator for up to 24 hours.

                    To roast eggplant slices: Stem the eggplants, then cut them crosswise into ½ -inch-thick slices. Mix the olive oil, vinegar, salt, and pepper in a small bowl. Line a large baking sheet with parchment paper. Brush the paper with some of the seasoned oil, then arrange the slices on it in one layer; brush the slices with the remaining seasoned oil. Roast for 20 minutes. (There is no need to turn the slices.) Let cool on a rack. Store as directed for roasted eggplant cubes.