Moroccan Eggplant Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 teaspoon cumin seed
• 1 lb firm eggplant
• 1 small red onion, chopped
• 2 teaspoons red wine vinegar
• 1 teaspoon sugar
• 2 tablespoons extra virgin olive oil, divided
• 2 tablespoons chopped flat leaf parsley, divided
• toasted pita bread

Recipe

• 1 toast cumin in a dry 10-inch heavy skillet (preferably cast-iron) over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn). cool, then grind to a powder in grinder.
• 2 pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.
• 3 transfer to a cutting board and cut off and discard stem. scrape flesh from skin and coarsely chop. toss with onion, vinegar, sugar, 1 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt.
• 4 serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.