Moroccan Eggplant Salad
Pan-cooked aubergine, apple cider vinegar and parsley, warmed with cumin. Serve with toasted pitas.
45 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 30 min · 45 min total
- easy
- 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
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.
- 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
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
- Not assessed yet. Check each ingredient if you have an allergy.
- apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.
