Roasted Eggplant

2½ medium eggplants cut into 1″ cubes toss rest for 30 minutes spread on baking sheet bake about 45 minutes at 375°, tossing occasionally
2 cloves of garlic finely crush
½ t salt  
2–3 T vegetable oil
  1. Cut the eggplant into 1″ cubes and place in a bowl.
  2. Sprinkle salt, garlic and oil over eggplant.
  3. Toss well and allow to sit for 30 minutes for flavours to blend.
  4. Spread cubes in a single layer on a baking sheet. They'll roast better with a little space between them.
  5. Roast at 375° for about 45 minutes, tossing a few times during roasting. Roast until the cubes are brown and the insides creamy.
  6. Serve hot or at room temperature.

Makes one pan of roasted eggplant cubes.

Stolen from Fresh Bites Daily

Variation: freezing

Place 1 pound of cooled eggpant into a medium freezer bag. Freeze. You can get 9–10 bags out of a bushel of eggplant.