Recipes

Moroccan Eggplant Salad

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Moroccan Eggplant Salad

Moroccan Eggplant Salad

amanda

Equipment

  • - High-powered Blender

  • - Nonstick Frying Pan

  • - Cutting Board

  • - Chef's Knife

  • - Mixing Bowls

  • - Measuring Cups and Spoons

  • - Salad Spinner

  • - Food Processor (optional)

  • - Stainless Steel Pot

  • - Airtight Storage Containers

  • - Silicone Baking Mat (optional)

Ingredients

  • 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

  • an electric coffee/spice grinder

  • toasted pita

Instructions

1

Instruction 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

Instruction 2

Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.
3

Instruction 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

Instruction 4

Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.
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