Name: Moroccan Eggplant Salad
Cook time: 40 min
Total time: 40 min
Yield: Makes 4 servings
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

Moroccan Eggplant SaladRomulo Yanes

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.

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