Almond Free Lemon Eggplant Rounds with Turmeric and Cumin
Eggplant has a way of soaking up bold flavors like nothing else, and these golden roasted rounds are proof of that. The salting step draws out excess moisture before the oven does its work, giving you slices that are deeply caramelized on the outside and silky all the way through. A bright lemon dressing ā built from fresh juice, zest, and good olive oil ā cuts right through the richness, while a quick bloom of turmeric and cumin in warm oil adds an earthy, aromatic finish that smells absolutely incredible. Every single ingredient in this dish is naturally free from tree nuts, so there's no label-scanning or substitution stress involved ā just clean, straightforward cooking. The whole thing comes together on one baking sheet with pantry spices and a single lemon, making it as weeknight-friendly as it is impressive on a platter. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a little herby lift that ties everything together beautifully.
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Learn more āIngredients
4 servings
For the eggplant
- 1 large eggplant (about 1 Ā¼ lb), cut into Ā½-inch rounds
- 1 tsp fine sea salt, plus more for salting
- 3 tbsp extra-virgin olive oil, divided
For the turmeric-cumin finish
- Ā½ tsp ground turmeric
- Ā½ tsp ground cumin
- Ā¼ tsp black pepper
- 1 tbsp extra-virgin olive oil
For the lemon dressing
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 1 tbsp extra-virgin olive oil
- Ā¼ tsp fine sea salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Arrange the eggplant rounds in a single layer in a colander or on a wire rack set over the sink. Sprinkle both sides generously with salt and let stand for 15 minutes, until beads of moisture appear on the surface. Pat the rounds thoroughly dry with paper towels.
- 2
Preheat the oven to 425Ā°F (220Ā°C). Line a large baking sheet with parchment paper. Arrange the dried eggplant rounds in a single layer on the prepared baking sheet, brush both sides with 3 tbsp olive oil, and season lightly with the 1 tsp fine sea salt.
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