Roasted Eggplant with Cumin-Scented Spelt and Fig Chutney

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 2 1x
  • Category: Entree



  • Spelt
  • 1 teaspoon cumin seeds
  • 1/2 cup spelt berries
  • 11 1/2 cups water
  • Eggplant
  • 1 medium eggplant
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • Chutney
  • 1/2 tablespoon olive oil
  • 1/4 cup diced white onion
  • 1/4 lb figs
  • 3 medjool dates
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon minced ginger
  • 2 teaspoons lemon zest
  • 1/4 teaspoon chili flakes
  • 1/2 teaspoon cinnamon
  • 1/4 cup water


  1. In a pot, toast cumin over medium-low heat until fragrant, 4-5 minutes. Transfer to a mortar or spice grinder and grind cumin. Return broken down cumin to the pot and add in the spelt. Heat over medium-low for one minute, lightly toasting the spelt. Add in 1/4 cup of water and stir. Let cook until water is almost absorbed and add in another 1/4 cup. Repeat with remaining water until spelt is tender but still a bit chewy, 30-40 minutes.
  2. While spelt cooks, preheat oven to 375˚. Cut eggplant into 1/4″ slices and toss with olive oil and sea salt. Place in a single layer on a baking tray and roast until tender and lightly browning, 20-30 minutes.
  3. Finally, to start the chutney, heat olive oil in a sauce pan over medium-low heat. Add onion and cook until translucent, 6-7 minutes. Quarter figs and place in the pot along with the dates (pits removed), vinegar, ginger, lemon zest, chili flakes, cinnamon, and water. Let mixture break down, stirring occasionally, for 10-15 minutes. Taste and adjust chili/cinnamon level if desired.