Moroccan Eggplant Salad

Name: Moroccan Eggplant Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon cumin seeds; 454 grams firm eggplant; 2 Tbsps chopped flat-leaf parsley, divided; 2 Tbsps extra-virgin olive oil, divided; 4 servings toasted pita; 59 milliliters small red onion, chopped; 2 teaspoons red-wine vinegar; 1 teaspoon sugar

Moroccan Eggplant Salad is From preparation to the plate, this recipe takes about 40 minutes. A mixture of teaspoon cumin seeds, eggplant, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

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.

Ingredients you will need

Cumin

Toast

Equipment you will use

Frying Pan

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

Ingredients you will need

Eggplant

Equipment you will use

Frying Pan

Tongs

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.

Ingredients you will need

Parsley