Ingredients:

  • 2 medium eggplants, cut into 1-inch cubes
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh parsley, chopped (for serving)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Wash and dry the eggplants, then cut them into even 1-inch cubes.
  3. In a mixing bowl, combine cubed eggplant, olive oil, minced garlic, salt, black pepper, oregano, thyme, and red pepper flakes.
  4. Line a baking sheet with parchment paper (optional for easier cleanup). Spread the seasoned eggplant in a single layer on the sheet.
  5. Place in the oven and roast for about 25 minutes. Stir halfway through for even cooking. The eggplant should be golden and tender.
  6. Remove from the oven, garnish with chopped parsley, and serve warm.