Moroccan Eggplant Salad

Time

Prep 15 min · Cook 30 min · 45 min total

Difficulty

easy

1. 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. 2

   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.

   30 min
3. 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 tbls oil, 1 tbls of parsley, 1/2 tsp toasted cumin and 1/2 tsp salt.

4. 4

   Serve in a shallow bowl drizzled with remaining tbls oil and sprinkled with remaining tbls of parsley and toasted cumin. Serve with toasted pitas.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.

Swaps

apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.