Oven Roasted Eggplant

When summer is here and the garden is in full swing, you can sometimes get overloaded with eggplant. After using your three favorite recipes a couple of times each, you need a new plan. Here is a primo suggestion for enjoying eggplant today or saving it for winter. These are roasted eggplant cubes that serve as a side dish with beef, top a salad in fine style, or get dropped in one of your homemade soups just before serving time.

Oven Roasted Eggplant Ingredients

• 1 large eggplant

• 1 generous teaspoon sea salt
• 1/3 cup extra virgin olive oil
• 2 finely crushed cloves garlic

Multiply these ingredients by as many times as you have eggplant to process. Just remember that you cannot crowd the eggplant in the oven. Ten eggplant means you need to be in or near the kitchen for the afternoon.

Oven Roasted Eggplant Steps

1. Cut the eggplant into 1″ cubes and place in a bowl.

2. Sprinkle on the salt, garlic, and oil.
3. Toss well and allow to sit for 30 minutes for the flavors to blend.
4. Spread cubes in a single layer on a cooky sheet. A little space between the cubes allows for better roasting.
5. Roast at 450-475 degrees for about a half hour. Time can vary depending on climate and the density of your eggplant. Toss the cubes a couple of times during the roasting process. Roast until the cubes are brown and the insides creamy.
6. Serve hot or at room temperature.

If you are going to freeze these cubes, loosen them on the cookie sheet and allow them to cool. When they have cooled, pop the cookie sheet into the freezer. The cubes will set up in a couple of hours. Pop them loose from the cookie sheet and place them in freezer bags. Your heart will sing when you take one of these bags of cubes from the freezer come winter.

For more great recipes and food ideas, visit What’s Cooking Wednesday, Women Living Well, Real Food Wednesday, Full Plate Thursday, Fresh Bites Friday, Friday Food.

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1. Grilled Vegetable Salad
2. Greek Roasted Potatoes