About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Tlee says

    5 stars
    Eggplants are so pretty and so intimidating (to me)! Such a great and easy recipe! The cubes were so tasty, I could hardly stop eating them!

  2. sandra says

    5 stars
    Simple and wonderful! My turn out like eggplant chips. I left them in the oven longer and cut them smaller. They were so good.

  3. Julia says

    5 stars
    I made this last night and I added a bag of frozen thick crinkle cut carrots with them. I sprinkled with six pepper and a little kosher salt and drizzled olive oil on them and let them roast! Wow my hubby and I ate the whole thing!
    It was such a nice change from having rice or potatoes with our grilled fish.

  4. Leanna says

    5 stars
    I made your roasted eggplant tonight. By the time I found your website, I had already sliced the eggplant in 1/2” slices, so I decided not to cube them as the overall sliced volume seemed like it might be about equal to your cube volume. Oh my goodness! This was delicious! Luckily, I only made a small eggplant; because, you weren’t kidding, I ate the whole thing! I have to do this again next weekend if I can still find eggplant. You were also right about paying attention to using too much olive oil. I accidentally did so (darn!); so, I want to try even less next time. Thank you for your posts! I discovered your butternut squash webpage a long while ago and it is my go to. This is now my go to for eggplant. I dearly need to just grab a tea or coffee and spend some time on your site. Please get a cookbook in print! Again, Thank you! This was phenomenal.

  5. Andrea says

    5 stars
    Super easy and delicious, I did double batch one with lemon pepper and one garlic onion powder. Both amazing ! Great on homemade tomato soup.

  6. Emily says

    5 stars
    Thank you for the great instructions! I made more than I can finish this week – can I freeze half? How would you go about freezing / thawing and using another time?

  7. Becky says

    5 stars
    I just love the simplicity of this recipe and how delicious it turned out. I would suggest brushing the baking sheet with oil before spreading out the eggplant pieces. Although, olive oil is drizzled over the eggplant and then tossed, some of my eggplant pieces stuck to the aluminum foil I used to cover the baking pan.
    Thank you for a great recipe.

  8. Kali says

    I have four beautiful small chinese eggplant. I’m sure cooking time is shorter but should I keep oven temperature the same? Do you have any suggestions? Using in a vegan bolognese sauce.

    • Tori Avey says

      Hi Kali, temp would be the same, and the cook time would be the same if cutting the cubes the same size as recommended. Cook time and temp are determined by the size of the eggplant cubes, not the size of the eggplant themselves.

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