Moroccan Aubergine Salad

Ingredients for Moroccan Aubergine Salad

• Scant teaspoon cumin seeds

• 450g firm aubergine

• 1 small red onion, chopped (60ml )

• 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

How to make Moroccan Aubergine Salad

<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.

Pan-roast whole aubergine in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.

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 teaspoons toasted cumin, and 1/2 teaspoons salt.

Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.