Ingredients 1. 700g/ 1.2 lb eggplants
2. 3 tbsp olive oil
3. 1/2 tsp salt (kosher)
4. 1/2 tsp black pepper
Methods: 1. preheat oven to 240°C / 450°F (220°C fan).
2. Line a tray with parchment/baking paper (optional - recommended for first-timers so you don't lose the caramelized surface).
3. Cut eggplant into large cubes - 3 cm / 1.2". Place in a large bowl, drizzle with oil, salt, and pepper.
4. Toss well, spread on a tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelized, soft inside, but they're not shriveled up and dismal.
5. Transfer to a serving plate. Delicious served plain but see below for some finishing options.