Ingredients for Moroccan Eggplant Salad
- Cumin Seed
- 1 large eggplant (about 1 pound)
- Red Onion
- Red Wine Vinegar
- 1 tablespoon sugar
- Extra Virgin Olive Oil
- Flat Leaf Parsley
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How to Make Moroccan Eggplant Salad
- Toast 1 teaspoon of cumin seeds in a dry 10-inch heavy skillet over medium heat, stirring frequently, until fragrant and dark brown (about 2-3 minutes).
- Let the cumin seeds cool completely, then grind to a powder using a spice grinder or mortar and pestle.
- Preheat your skillet to medium heat. Pierce the whole eggplant (about 1 pound) several times with a fork. Pan-roast the eggplant, turning frequently with tongs, until the skin is blackened and the flesh is tender (20-30 minutes).
- Transfer the eggplant to a cutting board and allow to cool slightly. Cut off and discard the stem.
- Once cool enough to handle, scrape the flesh from the skin and coarsely chop.
- In a medium bowl, gently toss the chopped eggplant with 1/2 cup finely chopped red onion, 2 tablespoons red wine vinegar, 1 tablespoon sugar, 1 tablespoon olive oil, 1 tablespoon chopped fresh parsley, 1/2 teaspoon toasted cumin powder, and 1/2 teaspoon salt.
- Serve the salad in a shallow bowl, drizzled with 1 tablespoon olive oil and sprinkled with 1 tablespoon chopped fresh parsley and a pinch of toasted cumin seeds.
- Serve immediately with toasted pita bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
17g
Fat
4g
Carbs
3g
