Moroccan Eggplant Salad

Ingredients

• 1 teaspoon cumin seeds 
• 1 pound eggplant firm
• 2 tablespoons flat parsley divided chopped
• 2 tablespoons olive oil extra virgin extra-virgin divided
• 4 servings wholewheat pita breads toasted
• 0.3 cup onion red chopped
• 2 teaspoons red-wine vinegar 
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan
• tongs
• cutting board

Directions

1. 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.
2. Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.
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.
4. Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.