Adapted from TheKitchn.com (https://www.thekitchn.com/how-to-roast-eggplant-232727)

520 cal/recipe

Ingredients

• 1 eggplant
• 2 tsp kosher salt
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 1 tsp smoked paprika

Directions

• Slice the eggplant into 1-inch cubes or rounds.
• Stir the salt with the eggplant in a bowl and arrange the eggplant in a single layer on a wire rack.
• Place wire rack in tray or sink, as eggplant will drain liquid.
• After 30 min, rinse the eggplant and pat thoroughly dry.
• Heat oven to 400 F.
• Rinse the eggplant under cool water, and then pat thoroughly dry or run through a salad spinner.
• Spread the eggplant on a baking sheet in a single layer.
• Whisk oil, soy sauce, and paprika in a small bowl.
• Use a pastry brush to spread mixture over eggplant.
• Roast the eggplant for 20 min.
• Turn over, and continue to roast until eggplant is golden-brown (about 15 min more).