Moroccan Eggplant Salad

1. 1

   Toast cumin a a dry 10 inch heavy skillet over med heat, stirring occasionally, until fragrant and dark brown (careful not to burn).

2. 2

   Cool, then grind to a powder in a spice grinder.

3. 3

   Pan roast whole eggplant in skillet over med heat, turning frequently with tongs until blackened and tender, 20 to 30 minutes.

4. 4

   Transfer to a cutting board and cut off and discard stem.

5. 5

   Scrape flesh from skin and coarsely chop.

6. 6

   Toss with onion, vinegar, sugar, 1 tbls oil, 1 tbls of parsley, 1/2 tsp toasted cumin and 1/2 tsp salt.

7. 7

   Serve in a shallow bowl drizzled with remaining tbls oil and sprinkled with remaining tbls of parsley and toasted cumin.

8. 8

   Serve with toasted pitas.

* Per serving · 4 servings · Values may vary.

No additional tips available.