Moroccan Eggplant Salad

iVillage Member
Registered: 12-06-2007
Moroccan Eggplant Salad
Mon, 08-11-2008 - 6:06am
moroccan eggplant salad


Gourmet |  August 2008


by Ruth Cousineau






















MOROCCAN EGGPLANT SALAD



In Morocco, toasted cumin is served right beside salt and pepper as a standard seasoning at every meal. Judging by the way it amplifies the taste of the roasted eggplant in this dish, the Moroccans have got the right idea.


Active time: 40 min Start to finish: 40 min


Servings: Makes 4 servings


subscribe to Gourmet





Ingredients

Scant teaspoon cumin seeds
1 pound firm eggplant
1 small red onion, chopped (1/4 cup)
2 teaspoons red-wine vinegar
1 packet Splenda
2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped flat-leaf parsley, divided


Equipment: an electric coffee/spice grinder
Accompaniment: toasted pita





Preparation

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.


Pan-roast whole eggplant in skillet over medium 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 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt.


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

Photobucket

Photobucket