Recipe Description:
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.
Recipe
Instructions:
Cut the eggplant into 1″ cubes and place in a bowl.
Sprinkle on the salt, garlic, and oil.
Toss well and allow to sit for 30 minutes for the flavors to blend.
Spread cubes in a single layer on a cooky sheet. A little space between the cubes allows for better roasting.
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.
Serve hot or at room temperature.
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