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Moroccan Eggplant Salad


1 teaspoon Cumin Seeds, toasted and ground into powder
1 pound firm Eggplant
1/4 cup 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
1/2 teaspoon Salt


1. Blacken whole eggplant in skillet over medium heat. Process will take 20-30 minutes. Turn eggplant frequently

2. Remove eggplant from skillet to cutting board. Cut off stem and discard.

3. Scrape eggplant flesh from skin. Coarsely chop flesh.

4. In serving bowl, toss eggplant with chopped red onion, red wine vinegar, sugar, 1-tablespoon extra virgin olive oil, 1-tablespoon flat leaf parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt.

5. Drizzle salad with remaining olive oil. Sprinkle remaining parsley and cumin over top.

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