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.. Graffiti eggplants - These are small and shaped like a teardrop. Their skin is shiny, thin, and striped with violet and off-white. The flesh is creamy, the seeds are small and when they are cooked they are slightly fruity tasting. Graffiti eggplant can be interchanged with any variety of eggplant.

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Flesh: The flesh of eggplant has a rich pleasant taste that becomes more earthy, smokey, and meaty after cooking. The spongy white flesh is the most coveted part of the eggplant; this is due to its absorbency. While the spongy flesh is low in micronutrients, it makes up with its capability to absorb oils and flavors during cooking.. Cut it into slices or cubes, toss with salt in a colander, and let excess water drip out for 30 minutes to an hour. Squeeze it with a paper or kitchen towel to remove excess salt and water. Large globe eggplants can be halved, then roasted, grilled, or cut into 1/4-inch rounds for baking into recipes like eggplant parmesan.