1-First, preheat your oven to 240°C (450°F) or 220°C if using a fan, and line a baking tray with parchment paper if you want to keep that caramelized goodness intact.

2-Next, cut the eggplants into large cubes around 3 cm (1.2 inches) to avoid mushiness and promote that perfect roast.

3-Then, pop the cubes into a large bowl, drizzle on the olive oil, salt, and black pepper, and toss everything well for even coating.

4-Spread the cubes in a single layer on the tray to make sure they roast evenly.

5-Roast for 20 minutes, then flip the pieces with a sharp-edged spatula to get those caramelized edges just right, and keep going for another 10 minutes until the eggplant is soft inside.

6-Once done, transfer it to a serving plate and add any finishing touches like fresh thyme or a squeeze of lemon juice.