Oven Roasted Eggplant Cubes with Balsamic Vinegar
Author -Yields: 4 servings
Ingredients
- 1 large large, globe eggplant, top and bottom trimmed, cut into 1-inch / 2.5cm cubes
- 2 tablespoons avocado or olive oil
- kosher salt
- 2 tablespoons white or red balsamic vinegar
- 1-2 cloves garlic, minced (optional)
- crushed red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F. Place the eggplant onto a parchment lined or nonstick rimmed baking sheet. Drizzle it with the oil and sprinkle it generously with salt.
- Roast the eggplant for 15 minutes, or until some of the edges are starting to crisp and turn golden. Drizzle the eggplant with the vinegar. Add the minced garlic, if using. Stir the eggplant well. Return the eggplant to the oven.
- Roast the eggplant for another 15-20 minutes, or until the it's tender and caramelizing. Taste the eggplant and adjust salt and vinegar to taste. Add a pinch or two of crushed red pepper flakes for heat, if desired.
- Serve the eggplant right away, or store it in an airtight container in the fridge for up to 4 days.