This oven roasted eggplant recipe with balsamic vinaigrette is my favorite easy way to prepare the eggplant. It’s hands-off, flavorful, and versatile. You can add the eggplant to grain bowls and salads or fold it in your favorite pasta dish. 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 something goes wrong, the cooked eggplant may become too oily. It may burn too fast or refuse to brown as you desire. The bitterness can come from the vegetables unless they are garden fresh.
Sometimes, the ingredients that are the most challenging can be the ones with the greatest rewards. I really love eggplant, so I’ve developed some recipes over the years that I now consider to be foolproof.
One of them is this recipe for oven roasted cubes of eggplant. It’s my simplest, go-to eggplant recipe, and I want to share it with you today.
A solid side dish
A funny thing that occurs periodically in my nutrition practice, is that I have several clients who will…
