Active Time

　　40 min

　　Total Time

　　40 min

　　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.

　　

Ingredients

Makes 4 servings

　　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

　　

Equipment:

an electric coffee/spice grinder

　　

Accompaniment:

toasted pita

　　

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.