Nitrate & Nitrite Free Lemon Eggplant Rounds with Turmeric and Cumin
These golden roasted rounds are proof that a handful of pantry spices and a good lemon can do serious heavy lifting. Eggplant gets salted first to draw out moisture, then roasted at high heat until it turns deeply caramelized and fork-tender — the kind of texture that practically melts on your tongue. A bright lemon dressing with fresh juice and zest 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 ingredient here is whole and unprocessed, so there's no need to scrutinize labels for hidden additives or preservatives — just real food, simply prepared. This is the kind of dish that works as a stunning side, a light vegetarian main, or even a mezze-style spread centerpiece. A scatter of fresh flat-leaf parsley at the end keeps things vibrant and fresh. It comes together with minimal fuss and delivers maximum flavor.
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!