Ingredients
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1
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1
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1
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2
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1
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2
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2
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Directions
Moroccan Eggplant Salad, This is a simple basic eggplant appetizer It’s different from the others because of the toasted cumin seeds Posted for safe keeping Gourmet Magazine August 2008 issue , Delicious and easy It would have been even better if I had the cummin seed, but it was quite good with ground cummin , This is a simple basic eggplant appetizer It’s different from the others because of the toasted cumin seeds Posted for safe keeping Gourmet Magazine August 2008 issue
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Steps
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1
Done
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Toast Cumin a a Dry 10 Inch Heavy Skillet Over Med Heat, Stirring Occasionally, Until Fragrant and Dark Brown (careful not to Burn). |
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2
Done
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Cool, Then Grind to a Powder in a Spice Grinder. |
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3
Done
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Pan Roast Whole Eggplant in Skillet Over Med Heat, Turning Frequently With Tongs Until Blackened and Tender, 20 to 30 Minutes. |
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4
Done
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Transfer to a Cutting Board and Cut Off and Discard Stem. Scrape Flesh from Skin and Coarsely Chop. Toss With Onion, Vinegar, Sugar, 1 Tbls Oil, 1 Tbls of Parsley, 1/2 Tsp Toasted Cumin and 1/2 Tsp Salt. |
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5
Done
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Serve in a Shallow Bowl Drizzled With Remaining Tbls Oil and Sprinkled With Remaining Tbls of Parsley and Toasted Cumin. |
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6
Done
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Serve With Toasted Pitas. |
