This is a dish that I think I could happily eat almost every day, especially now that eggplants are appearing at the farmer’s markets. Roasted eggplant is so delicious that I wonder why you don’t see it on restaurant menus more often. What you do see is floppy and flavorless grilled eggplant, cut into thick discs, tattooed with sear marks, and tasting like your brother’s socks. But why not crispy, tender, succulent cubes of eggplant? It’s so easy to make, you don’t have to pre-salt it (per many recipes for eggplant parmigiana for removing the bitter juices) and with a simple side of yogurt tossed with herbs and lime zest you have a perfect side dish or really a meal on its own.
If it’s not too hot out I will roast the eggplant in the oven
