Warm Eggplant & Mint Salad

Ingredients

• 1 large eggplant, cut into 1-inch cubes (about 1 pound)
• 4 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 lemon, juiced (about 1 tablespoon)
• 1 pinch sugar
• Freshly cracked black pepper, to taste
• 2 tablespoons fresh mint, roughly chopped

Instructions

1. Preheat the oven to 400° F. Toss the eggplant cubes, 3 tablespoons of the olive oil, and salt directly on a quarter sheet pan and roast for 25–30 minutes, or until caramelized and tender. Turn off the oven.
2. Season the cooked eggplant with the lemon juice, sugar, black pepper, the remaining 1 tablespoon of olive oil, and a pinch more salt if you feel it needs it, and toss together (I like to do this straight in the sheet pan). Place back in the turned-off oven for 5 more minutes.
3. Finish with the fresh mint and serve at room temperature.