Barley Free Lemon Eggplant Rounds with Turmeric and Cumin
Roasted eggplant rounds get a serious glow-up here, transformed by a bright lemon dressing and a warm, fragrant drizzle of turmeric and cumin oil that makes the whole dish smell incredible. The technique of salting the eggplant first draws out excess moisture, which is the secret to getting those deep golden rounds that are tender all the way through without any sogginess. Blooming the spices in olive oil for just under a minute before spooning them over the top is a small step that makes a huge difference — the cumin and turmeric turn nutty and aromatic in a way that raw spices simply can't match. The lemon dressing, built with fresh juice and zest, cuts right through the richness of the olive oil and ties everything together with a clean, zippy finish. Every ingredient here is naturally free of grain-based additives, so there's no need to scrutinize labels or swap anything out — it's straightforwardly safe and straightforwardly delicious. A scatter of flat-leaf parsley at the end adds a pop of color and freshness that makes this platter look as good as it tastes. Serve it as a stunning side or let it anchor a spread of mezze-style dishes.
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Learn more →Ingredients
4 servings
For the eggplant
- 1 large eggplant (about 1 ¼ lb), cut into ½-inch rounds
- 1 tsp fine sea salt, plus more for salting
- 3 tbsp extra-virgin olive oil, divided
For the turmeric-cumin finish
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ 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
- ¼ 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 425°F (220°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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