Tender Roasted Eggplant with Italian Herbs

Eggplant has a reputation for soaking up oil and turning to mush, and I think that reputation comes from people crowding it into a pan and hoping for the best. Roasting on a single sheet pan with plenty of air around the cubes is the fix. The pieces shrink and brown at the edges while the insides go soft and almost custardy. It is one of the easiest ways I know to make a vegetable feel like a proper side instead of an afterthought.

The eggplant is a member of the nightshade family, the same family as tomatoes and peppers, and it has been grown in the Mediterranean and South Asia for a very long time. Its flesh is mostly water and it holds onto whatever fat you give it, which is why a light hand with the olive oil still goes a long way here. Cutting it into one-inch cubes, as this recipe asks, gives you enough edge to brown and enough body to stay creamy. If your eggplant is on the large side, peel it first. The skin is edible but can be a little tough after roasting.

A few things I have learned from making this more than once. Dry the cubes a bit after rinsing, because wet eggplant steams instead of roasting. Do not skip the parchment; it keeps the bottoms from sticking and makes cleanup nothing. And if you like a deeper color, leave the pan in for the last few minutes and watch it closely, since the thin pieces go from golden to dark quickly.

Leftovers keep well in a covered container in the fridge for a few days. They are good cold, tossed into a grain bowl, or warmed through in a skillet with a splash of water and a squeeze of lemon. I also like them folded into a bowl of warm white beans with some chopped parsley. If you are planning a slow-weeknight meal around them, they also sit nicely alongside Slow Cooker Chicken Cacciatore.

For a full plate, this pairs nicely with a lean protein and a bright sauce. A bowl of roasted eggplant next to Broiled Parmesan Tofu over Squash Noodles makes a lovely meatless dinner, and the same herbs carry over beautifully. If you want something heartier, Creamy Farro with Roasted Vegetables and Tilapia gives you a grain base that soaks up the olive oil and pan juices.