Dairy Free Lemon Eggplant Rounds with Turmeric and Cumin
Eggplant has a way of turning skeptics into believers when it's treated right, and roasting it at high heat until deeply golden is exactly the move. Salting the rounds first draws out excess moisture, which means you get tender, silky interiors and caramelized edges instead of anything soggy or bitter. The warm turmeric-cumin oil bloomed in a skillet adds an earthy, aromatic punch that feels far more complex than the short ingredient list suggests. A bright lemon dressing — built from fresh juice and zest — cuts right through the richness of all that olive oil and ties every element together. The whole dish is naturally built on plants and good olive oil, so there's nothing to swap or substitute to keep it completely free of dairy. Finished with a scatter of fresh parsley, it works beautifully as a starter, a side, or even the centerpiece of a simple weeknight spread.
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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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