Coco: Jake and I accidentally received 2 free eggplants in our last grocery trip and this is the recipe we decided on since we have never cooked eggplant before. It was delicious and we can’t wait to try these again!

Add a Pinch | October 2016 by Robyn Stone

Ingredients

• 1 pound eggplant peeled and cut into 2-inch cubes
• 1 1/2 teaspoons kosher salt
• 2 tablespoons olive oil
• 1/2 teaspoon freshly ground black pepper

Preparation

Arrange eggplant cubes in a single layer on a paper towel lined baking sheet. Sprinkle the eggplant cubes with 1/2 teaspoon of the kosher salt and allow to rest for about 15 – 20 minutes until moisture beads on the eggplant. Pat dry with paper towels. Remove the paper towel from underneath the eggplant and preheat the oven to 425ºF.

Drizzle the olive oil over the eggplant and sprinkle with the remaining salt and pepper. Toss to make sure that the eggplant is coated completely.

Roast the eggplant until just fork tender, about 25 minutes.