https://www.recipetineats.com/roasted-eggplant/

Preheat oven to 240°C / 450°F (220°C fan).

Line a tray with parchment/baking paper (optional – recommended for first timers so you don’t lose the caramelised surface).

Cut eggplant into large cubes – 3 cm / 1.2″. Place in large bowl, drizzle with oil, salt and pepper.

Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes – edges should be caramelised, soft inside, but they’re not shrivelled up and dismal.

Transfer to serving plate.