Hey Reader!

Eggplant doesn't get nearly enough credit. This recipe changes that.

​Roasted Eggplant takes two medium globe eggplants, cubes them up, tosses them in olive oil, paprika, garlic powder, salt and pepper, and roasts them at 425 until they're perfectly tender and deeply caramelized on the edges. That's it. The result is something rich, savory, and so good you'll find yourself eating it straight off the pan before it even makes it to the table.

It works as a side dish, tossed into pasta, spooned over rice, stirred into a salad, or served alongside anything else you're making this week. One of those recipes that quietly earns a permanent spot in your rotation without you even realizing it.