Garlic Roasted Eggplant Recipe for 4

Instructions:

1. Cut the eggplant into 1-inch uniform cubes. Toss them in a bowl with 6g of salt and let them sit for 10–15 minutes to draw out moisture.
2. Rinse the eggplant cubes under cold water in a colander to remove excess salt.
3. Pat the cubes thoroughly dry with a paper towel to ensure they roast instead of steam.
4. In a large bowl, whisk together the olive oil, minced garlic, dried herbs, pepper, and salt until well combined.
5. Add the dried eggplant cubes to the garlic oil and toss gently until every cube is evenly coated.
6. Spread the eggplant on a parchment-lined baking sheet in a single layer, ensuring at least 1/2 inch of space between cubes.
7. Roast at 400°F (200°C) for 25–30 minutes, flipping the cubes once halfway through the cooking time.