Wheat Free Lemon Eggplant Rounds with Turmeric and Cumin
Eggplant has a way of turning skeptics into believers when it's roasted right, and these golden rounds do exactly that. Salting the slices first draws out excess moisture, which is the key to getting that deep, caramelized crust rather than a soggy result. The warm turmeric-cumin oil is bloomed in a skillet just before serving, so the spices open up and coat every round with an earthy, aromatic richness. A bright lemon dressing — zest and all — cuts right through the richness and keeps the whole dish feeling fresh and lively. Every ingredient here is naturally free of wheat and gluten by design, so there's no swapping or substituting required; the recipe just works as written. Scatter some fresh parsley over the top and you've got a stunning platter that looks far more involved than it actually is.
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!