Ingredients
- 1 large eggplant
- 1 teaspoon Kosher salt
- 2 tablespoons olive oil
Instructions
- Peel the eggplant and cut off the stem, then chop into 1/2" cubes.
- In a medium bowl, gently toss the eggplant with salt until evenly coated, then transfer to a colander in the sink and let sit for 30 minutes to draw out moisture.
- Preheat oven to 400 degrees.
- Rinse eggplant in the colander and dry thoroughly with paper towels or a clean kitchen towel.
- Toss the eggplant cubes with the olive oil to coat evenly, then spread the eggplant cubes out on a baking sheet lined with parchment paper.
- Roast in the oven for 20 minutes, then flip the cubes and roast for an additional 10 minutes.
Nutrition
Calories: 91kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 584mg | Potassium: 262mg | Fiber: 3g | Sugar: 4g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg
