Preheat oven to 400 degrees and grease a baking sheet.
Combine olive oil, maple syrup, orange juice, coriander and salt & pepper in a small bowl and whisk together.
Place chopped eggplant in a large bowl and pour all but 1 tablespoon of the dressing on top. Mix until each piece is well coated and spread out onto baking pan in a single even layer.
Sprinkle with some more salt & pepper to taste and roast for 25 minutes flipping once half way through.
Remove from oven, transfer to a serving bowl and drizzle remaining dressing on top.