Moroccan Eggplant Salad 2
From:katie in the UP
This is a simple basic eggplant appetizer. It's different from the others because of the toasted cumin seeds. Gourmet Magazine August 2008 issue.
- 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
Toast cumin a a dry 10 inch heavy skillet over med heat, stirring occasionally, until fragrant and dark brown (careful not to burn).
Cool, then grind to a powder in a spice grinder.
Pan roast whole eggplant in skillet over med heat, turning frequently with tongs until blackened and tender, 20 to 30 minutes.
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.
Serve in a shallow bowl drizzled with remaining tbls oil and sprinkled with remaining tbls of parsley and toasted cumin.
Serve with toasted pitas.