My favorite way to prepare eggplant is with oven-roasted eggplant and balsamic vinegar. It’s hands-off, flavorful, and versatile. You can use the eggplant in a variety of ways. Add it to salads, grain bowls, and pasta dishes. If you’re a little intimidated by cooking eggplant, this is the starter recipe for you!
Are you afraid to cook eggplant?
If so, you’re not the only one. People tell me all the time that they’re intimidated by the process of cooking this nightshade, and I can understand why.
If you cook eggplant incorrectly, it can turn out too oily or dry. It can burn quickly or not brown when you need it to. It can be bitter unless the vegetable is fresh from the garden.
Some of the most difficult ingredients can also be the most rewarding. I really love eggplant, so I’ve developed some recipes over the years that I now consider to be foolproof.
This recipe for oven-roasted eggplant cubes, is one of those. It’s my simplest, go-to eggplant recipe, and I want to share it with you today.
A solid side dish
It is always a delight to hear my clients describe their favorite foods.
