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Roasted Eggplant with Goat Cheese and Sun Dried Tomatoes

Contributed by Melissa Rubel Jacobson

ACTIVE: 5 MIN
TOTAL TIME: 25 MIN
SERVINGS: 4

•BASIC-EASY
•FAST
•VEGETARIAN

slideshow More Eggplant Dishes

1 medium eggplant (1 pound), cut into 1-inch dice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Crumbled goat cheese
Thinly sliced sun dried tomatoes

Preheat the oven to 425°. On a large rimmed baking sheet, toss the eggplant with the olive oil and season with salt and pepper. Roast for about 20 minutes, tossing half way through until golden and tender. Transfer to a bowl and toss with the coat cheese and sun dried tomatoes.

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