Back to UseMorocco
Recipesalad Vegetarian

Moroccan Eggplant Salad

this is a simple basic eggplant appetizer. it's different from the others because of the toasted cumin seeds. posted for safe keeping. gourmet magazine august 2008 issue.

complex7 ingredients8 preparation steps
Map Nearby

Ingredients

  • cumin seed
  • eggplant
  • red onion
  • red wine vinegar
  • sugar
  • extra virgin olive oil
  • flat leaf parsley

Preparation

  1. 1toast cumin a a dry 10 inch heavy skillet over med heat , stirring occasionally , until fragrant and dark brown
  2. 2cool , then grind to a powder in a spice grinder
  3. 3pan roast whole eggplant in skillet over med heat , turning frequently with tongs until blackened and tender , 20 to 30 minutes
  4. 4transfer to a cutting board and cut off and discard stem
  5. 5scrape flesh from skin and coarsely chop
  6. 6toss with onion , vinegar , sugar , 1 tbls oil , 1 tbls of parsley , 1 / 2 tsp toasted cumin and 1 / 2 tsp salt
  7. 7serve in a shallow bowl drizzled with remaining tbls oil and sprinkled with remaining tbls of parsley and toasted cumin
  8. 8serve with toasted pitas