roasted eggplant
serves 4
ingredients
2 eggplants, washed and cubed in to 1/2” pieces
3/4 cup of olive oil
1/2 teaspoon kosher salt
balsamic glaze
4/5 large basil leaves, thinly sliced
Preheat oven to convection roast 425 degrees. Line a sheet tray with parchment paper. In a large bowl toss the eggplant with the olive oil and salt making sure that each cube of eggplant looks like it has some olive oil in it. Let the eggplant sit for about 20/30 minutes with the olive oil and salt in it. Lay it out evenly on a sheet tray making sure that the cubes don’t overlap and roast in the oven for about 30 minutes or until all of the pieces have deeply roasted and caramelized. Let cool in pan, and transfer to the plate you are serving it in. Lightly drizzle the balsamic glaze all over and top with basil.
*Note : This eggplant is delicious with some toast and burrata.