Moroccan Eggplant Salad
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4.92 ml cumin seed
- 453.59 g firm eggplant
- 1 small red onion, chopped (1/4 cup)
- 9.85 ml red wine vinegar
- 4.92 ml sugar
- 29.58 ml extra virgin olive oil, divided
- 29.58 ml flat leaf parsley, chopped and divided
directions
- Toast cumin a a dry 10 inch heavy skillet over med heat, stirring occasionally, until fragrant and dark brown (careful not to burn).
- 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.
- 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.
- Serve in a shallow bowl drizzled with remaining tbls oil and sprinkled with remaining tbls of parsley and toasted cumin.
- Serve with toasted pitas.
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RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0