Ingredients:

  • 2 Large Globe Eggplants (approx. 1.5 lbs / 700g)
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Cornstarch
  • 1 tsp Sea Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 2 cloves Garlic, microplaned
  • 1/4 cup Fresh Flat-leaf Parsley, minced
  • 1 tbsp Lemon Juice
  • 1/2 tsp Red Pepper Flakes

Instructions:

  1. Preheat your oven to 400°F (200°C). Prepare a large rimmed baking sheet by lining it with parchment paper or a silicone mat.
  2. Wash and dry the eggplants thoroughly. Slice off the green caps and cut the eggplant into uniform 2cm cubes, keeping the skin intact for structural integrity.
  3. Place cubes in a bowl and sprinkle with 1 tsp Sea Salt. Wait 10 minutes until beads of water appear on the surface.
  4. Pat the eggplant cubes dry with a clean kitchen towel.
  5. Toss with 1 tablespoon of cornstarch until lightly and evenly coated to ensure a crisp exterior.
  6. Whisk 3 tbsp Extra Virgin Olive Oil with the microplaned garlic and 1/2 tsp Black Pepper.
  7. Pour the garlic oil over the eggplant and toss until every side is shimmering.
  8. Spread the eggplant cubes in a single layer on the prepared baking sheet, ensuring they are not crowded to allow for proper caramelization.
  9. Roast for 20 minutes, tossing halfway through, until the edges are dark golden brown and the centers are soft.
  10. While the eggplant is hot, whisk together the garlic, parsley, lemon juice, and red pepper flakes in a small bowl. Toss the roasted eggplant in the herb oil immediately before serving.
  11. Let the dish sit for 5 minutes until the flavors meld and the steam settles.