Roasted Eggplant

Roasted Eggplant 1 pound eggplant peeled and cut into 2-inch cubes 1 1/2 teaspoons kosher salt 2 tablespoons olive oil 1/2 teaspoon freshly ground black pepper Arrange eggplant cubes in a single layer on a paper towel lined baking sheet. Sprinkle the eggplant cubes with 1/2 teaspoon of the kosher salt and allow to rest for about 15 - 20 minutes until moisture beads on the eggplant. Pat dry with paper towels. Remove the paper towel from underneath the eggplant and preheat the oven to 425ºF. Drizzle the olive oil over the eggplant and sprinkle with the remaining salt and pepper. Toss to make sure that the eggplant is coated completely. Roast the eggplant until just fork tender, about 25 minutes. Notes !Freezer Instructions: Allow roasted eggplant to cool completely. Use a spatula and toss the eggplant on the pan so that it doesn't stick. Place the baking sheet into the freezer for 15 minutes to freeze the eggplant cubes. Remove the baking sheet from the freezer and place the eggplant cubes into freezer-safe containers and freeze for up to 3 months. To use, remove from the freezer and allow to thaw overnight. Then, reheat and serve or use in other dishes.