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.
Recipe information
Total Time
40 min
Yield
Makes 4 servings
Ingredients
Equipment:
Accompaniment:
Preparation
Step 1
<epi recipelink="" id="105622">Toast</epi> 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.
Step 2
Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.
Step 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.
Step 4
Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.
