Pescatarian Lemon Eggplant Rounds with Turmeric and Cumin
Eggplant has a way of stealing the show when it's treated right, and roasting it at high heat until deeply golden is exactly the kind of treatment it deserves. The salting step draws out excess moisture first, which is what gives each round that tender, almost silky interior with just enough caramelized edge to keep things interesting. A bright lemon dressing — built from fresh juice, zest, and good olive oil — cuts right through the richness, while a quick bloom of turmeric and cumin in warm oil adds an earthy, aromatic finish that smells incredible the moment it hits the pan. This is the kind of dish that looks far more impressive than the effort involved, which makes it perfect for a weeknight dinner or a casual spread with friends. Every ingredient here is naturally plant-based and free from meat or poultry, so it fits effortlessly into a pescatarian lifestyle without any substitutions or workarounds needed. Scatter some fresh flat-leaf parsley over the top before serving and you've got a platter that's as beautiful as it is satisfying.
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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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