Ingredients:

  • 2 medium eggplants (about 1 pound / 450g each)
  • 4 tablespoons olive oil (60ml)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano (5g)
  • 1 teaspoon dried thyme (5g)
  • ½ teaspoon salt (2.5g), or to taste
  • ¼ teaspoon black pepper (1g), or to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Wash and dry the eggplants. Cut them into ½-inch (1.27cm) cubes.
  3. In a mixing bowl, combine olive oil, minced garlic, oregano, thyme, salt, and pepper.
  4. Add the eggplant cubes to the bowl and toss until evenly coated with the oil and herb mixture.
  5. Spread the eggplant in a single layer on a parchment-lined baking sheet.
  6. Roast in the preheated oven for 30-35 minutes or until the eggplant is golden brown and tender, stirring halfway through.
  7. Remove from the oven, garnish with fresh parsley, and serve hot.