Moroccan Eggplant Salad

READY IN: 45mins
Recipe by katie in the UP

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.

Top Review by Southern Sister

Delicious and easy. It would have been even better if I had the cummin seed, but it was quite good with ground cummin.

Ingredients Nutrition


  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.
  3. Pan roast whole eggplant in skillet over med heat, turning frequently with tongs until blackened and tender, 20 to 30 minutes.
  4. 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.
  5. Serve in a shallow bowl drizzled with remaining tbls oil and sprinkled with remaining tbls of parsley and toasted cumin.
  6. Serve with toasted pitas.

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