Blackened eggplant tossed with raw veggies.
Moroccan Eggplant Salad
- Scant teaspoon cumin seeds
- 1 pound firm eggplant
- 1 small red onion, chopped (1/4 cup)
- 2 teaspoons red-wine vinegar
- 1 teaspoon sugar
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped flat-leaf parsley, divided
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. If you don’t have a spice grinder, you can substitute ½ teaspoon ground cumin.
Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes. 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, ½ teaspoon toasted cumin, and ½ teaspoon salt. Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.