Moroccan Eggplant Salad
A flavorful Mediterranean salad featuring pan-roasted eggplant seasoned with freshly ground cumin, red onion, and parsley. This traditional Moroccan dish balances sweet, tangy and smoky flavors.
Ingredients
- •1 teaspoon cumin seeds
- •1 pound firm eggplant
- •1 small red onion
- •2 teaspoons red-wine vinegar
- •1 teaspoon sugar
- •2 tablespoons extra-virgin olive oil
- •2 tablespoons flat-leaf parsley
- •1 piece electric coffee/spice grinder
- •1 piece pita bread
Cooking Instructions
- 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.
5 min
- 2.
Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.
25 min
- 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.
10 min
- 4.
Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.
5 min
