Rice Free Lemon Eggplant Rounds with Turmeric and Cumin
Eggplant has a way of turning skeptics into believers when it's treated right, and roasting it at high heat until deeply golden is exactly the move. Salting the rounds first draws out excess moisture, which means you get tender, silky centers with edges that actually caramelize instead of turning soggy. The warm turmeric-cumin oil bloomed in a skillet right before serving is the kind of finishing touch that makes a simple vegetable dish feel genuinely special — fragrant, earthy, and just a little bold. A bright lemon dressing with fresh zest ties everything together and cuts through the richness of all that olive oil in the best possible way. Every ingredient here is naturally grain-free and built around whole vegetables, fresh citrus, and pantry spices, so there's nothing to swap or second-guess. Scatter some flat-leaf parsley over the top and you've got a stunning platter that works as a starter, a side, or even the centerpiece of a lighter meal.
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!