Oven Roasted Eggplant

Ingredients

• 1½ pounds eggplant, about 1 large globe eggplant or 2 medium eggplants, chopped into ½-inch cubes
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon sea salt

Instructions

• Preheat the oven to 425°F and line a large baking sheet with parchment paper.
• Place the eggplant on the baking sheet and toss with the olive oil and salt. Spread evenly on the baking sheet and roast for 25 to 35 minutes, or until tender and brown around the edges.