I like to preheat the lined baking sheet in the oven to give the eggplant a good start.
If you can’t find a good large Italian eggplant 2 medium ones will do. Although I don’t do this when I roast eggplant, if you like, after you have diced the eggplant, lightly salt it and leave it to drain in a colander. You’ll be amazed at how much liquid comes out.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.