Mustard Free Lemon Eggplant Rounds with Turmeric and Cumin
Roasted eggplant has a way of turning silky and rich in the oven, and these golden rounds take that transformation somewhere truly special. A quick salt-and-rest step draws out excess moisture before the eggplant hits a 425°F oven, which means you get deep caramelization and a tender, almost buttery interior rather than anything soggy or bland. The finishing move is what makes this dish sing — warm turmeric and cumin are bloomed in olive oil just before serving, releasing their earthy fragrance and coating each round in a gorgeous, spiced drizzle. A bright lemon dressing with fresh zest cuts right through the richness and ties everything together. Every ingredient here is straightforward and naturally free of hidden condiments or spice blends that can sneak in unwanted additives, so you stay in complete control of what goes on the plate. Scatter some fresh flat-leaf parsley over the top and you've got a showstopper side that looks like it came from a restaurant kitchen.
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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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