Begin by preheating your oven to 425°F. This high heat is essential for achieving that perfect roast. While the oven heats up, line a large baking sheet with parchment paper to prevent the eggplant from sticking and to make cleanup easier.
Once your oven is ready, chop the eggplant into ½-inch cubes. The size is crucial; uniform pieces ensure even cooking. Place them in a large bowl.
Next, drizzle the olive oil over the cubed eggplant. Make sure every piece is coated well—this step is key to achieving a deliciously crispy exterior.
Add the sea salt and toss everything together. Feel free to add your favorite herbs or spices at this stage for an extra flavor boost! Fresh herbs like thyme or rosemary work beautifully.
Spread the seasoned eggplant evenly on the prepared baking sheet. Make sure the pieces are not overcrowded; giving them space ensures they roast rather than steam.
Slide the baking sheet into the preheated oven and roast for 25 to 35 minutes. Keep an eye on them; you want them golden brown and fork-tender. Halfway through, give them a stir to promote even browning.
Once done, remove the eggplant from the oven. It should be aromatic, with a rich brown color around the edges. Let it cool for a few minutes before serving.
Serve the roasted eggplant warm or at room temperature. It pairs beautifully with various dishes, from grains to salads, or can be enjoyed on its own!
