Moroccan Eggplant Salad

Epicurious recipe to accompany Salmon Cakes.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1  teaspoon cumin seed
• 1  lb  firm eggplant
• 1  small red onion, chopped
• 2  teaspoons red wine vinegar
• 1  teaspoon sugar
• 2  tablespoons extra virgin olive oil, divided
• 2  tablespoons  chopped flat leaf parsley, divided

• Accompaniment

•  toasted  pita bread

Directions

1. 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.
2. Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.
3. 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, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt.
4. Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.