Gelatin Free Lemon Eggplant Rounds with Turmeric and Cumin
Eggplant rounds roasted until deeply golden, finished with bloomed spices and a bright lemon dressing — this is the kind of vegetable dish that genuinely steals the show at the table. The salting step draws out excess moisture so each round crisps up beautifully in the oven rather than turning soggy, and that extra effort pays off in a big way. Warming turmeric and cumin in olive oil for just under a minute unlocks their earthy, aromatic depth before they're spooned over the top, creating a glossy, fragrant finish that smells incredible. Fresh lemon juice and zest cut right through the richness of the olive oil, keeping every bite lively and balanced. Every ingredient here is straightforwardly plant-based and pantry-friendly, with no hidden additives or thickeners to worry about — just whole spices, citrus, and good olive oil doing all the work. A scatter of flat-leaf parsley adds a pop of color and freshness if you have it on hand, though the dish is stunning either way. Serve it immediately while the spiced oil is still warm and the eggplant is at its most tender.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!