Hazelnut 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 prove exactly that. The salting step draws out excess moisture before the oven does its work, giving you slices that turn deep and caramelized rather than soggy — a small effort that makes a big difference. A bright lemon dressing cuts right through the richness, while a quick bloom of turmeric and cumin in warm olive oil adds an earthy, aromatic finish that smells absolutely incredible. Every component in this dish is a whole, recognizable ingredient, so there's no need to scan labels or second-guess what's hiding in a sauce or spice blend. Tree nut concerns can make Mediterranean and Middle Eastern-inspired dishes tricky to navigate, but this one keeps things clean and straightforward from start to finish. Scatter some fresh parsley over the top before serving and you've got a stunning platter that works as a side, a starter, or even the centerpiece of a light vegetable 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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