Moroccan Eggplant Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 teaspoon cumin seed
• 1 lb firm eggplant
• 1 small red onion, chopped (1/4 cup)
• 2 teaspoons red wine vinegar
• 1 teaspoon sugar
• 2 tablespoons extra virgin olive oil, divided
• 2 tablespoons flat leaf parsley, chopped and divided

Recipe

• 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 cool, then grind to a powder in a spice grinder.
• 3 pan roast whole eggplant in skillet over med heat, turning frequently with tongs until blackened and tender, 20 to 30 minutes.
• 4 transfer to a cutting board and cut off and discard stem. scrape flesh from skin and coarsely chop. toss with onion, vinegar, sugar, 1 tbls oil, 1 tbls of parsley, 1/2 tsp toasted cumin and 1/2 tsp salt.
• 5 serve in a shallow bowl drizzled with remaining tbls oil and sprinkled with remaining tbls of parsley and toasted cumin.
• 6 serve with toasted pitas.