Ingredients:

  • 1.5 lbs eggplant, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the eggplant cubes, olive oil, salt, pepper, and garlic powder. Toss vigorously until every cube has a thin, shimmering veil of oil.
  3. Line a large rimmed baking sheet with parchment paper. Spread the cubes in a single layer, ensuring they are not touching to prevent steaming.
  4. Slide the pan into the center rack and roast for 15 minutes.
  5. Remove the pan and flip the cubes using a spatula, then return to the oven for another 10–15 minutes.
  6. Remove from oven when the cubes are fork-tender and exhibit a deep, golden-brown mahogany crust on at least two sides.