Preheat oven to 475 degrees. Cut eggplants into 1-inch
cubes; divide between two rimmed baking sheets.
Dividing evenly, drizzle with olive oil, coarse salt, and ground
pepper; toss to coat. Spread in a single layer; roast, turning
once, until golden and tender, 25 to 30 minutes. Cool on
sheets.
Originally Submitted
2/2/2016
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