Podcast
Travel 
Vegan Recipes 
Moroccan Eggplant Salad 2
A simple and fragrant Moroccan-inspired eggplant appetizer that highlights the deep, earthy flavor of freshly toasted cumin seeds.
Simple Tasty Recipes
Ingredients for 4 Servings
-
1 teaspoon
-
1 lb
-
1/4 cup
-
2 teaspoons
-
1 teaspoon
-
2 tablespoons
-
2 tablespoons
-
to taste
Time
Goes Great with
Method
- Toast the cumin seeds in a dry 10-inch heavy skillet over medium heat, stirring occasionally, until they become fragrant and dark brown. Watch carefully to ensure they do not burn.
- Allow the toasted seeds to cool completely, then grind them into a fine powder using a spice grinder or mortar and pestle.
- Place the whole eggplant in the skillet over medium heat. Roast it by turning frequently with tongs until the skin is blackened and the flesh is completely tender (about 20 to 30 minutes).
- Transfer the eggplant to a cutting board, remove and discard the stem. Carefully scrape the soft flesh away from the charred skin and coarsely chop it.
- In a mixing bowl, toss the chopped eggplant flesh with the onion, vinegar, sugar, 1 tablespoon of olive oil, 1 tablespoon of chopped parsley, 1/2 teaspoon of the ground toasted cumin, and 1/2 teaspoon of salt.
- Transfer the salad to a shallow serving bowl. Drizzle with the remaining tablespoon of olive oil and garnish with the remaining parsley and a pinch of the toasted cumin. Serve immediately with warm toasted pitas.
Notes:
Pro Tips for the Best Results:
- Charring: If you don't want to use the skillet method, you can char the whole eggplant directly over a gas flame or under a hot oven broiler until the skin is blistered and the inside is meltingly soft.
- Texture: Be careful not to over-process the eggplant; a coarse chop provides the best mouthfeel.
- Serving: This salad tastes even better after resting for 30 minutes, allowing the flavors of the toasted cumin and vinegar to meld into the eggplant.
Goes Great with
15 mins
