Moroccan Eggplant Salad Recipe

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Ingredients:

Serving

1 tsp cumin seed
1 lb firm eggplant
1 small red onion, chopped (1/4 cup)
2 tsp red wine vinegar
1 tsp sugar
2 tbsp extra virgin olive oil, divided
2 tbsp flat leaf parsley, chopped and divided

Directions:

Toast cumin a a dry 10 inch heavy skillet over med heat, stirring occasionally, until fragrant and dark brown (careful not to burn).
Cool, then grind to a powder in a spice grinder.
Pan roast whole eggplant in skillet over med 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 tbls oil, 1 tbls of parsley, 1/2 tsp toasted cumin and 1/2 tsp salt.
Serve in a shallow bowl drizzled with remaining tbls oil and sprinkled with remaining tbls of parsley and toasted cumin.
Serve with toasted pitas.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	106.32 Kcal (445 kJ)
Calories from fat	67.81 Kcal
		% Daily Value*
Total Fat	7.53g	12%
Sodium	5.27mg	0%
Potassium	306.15mg	7%
Total Carbs	9.35g	3%
Sugars	5.88g	24%
Dietary Fiber	3.87g	15%
Protein	1.46g	3%
Vitamin C	6.1mg	10%
Iron	0.5mg	3%
Calcium	21.9mg	2%

Amount Per 100 g
Calories	73.92 Kcal (309 kJ)
Calories from fat	47.15 Kcal
		% Daily Value*
Total Fat	5.24g	12%
Sodium	3.67mg	0%
Potassium	212.87mg	7%
Total Carbs	6.5g	3%
Sugars	4.09g	24%
Dietary Fiber	2.69g	15%
Protein	1.02g	3%
Vitamin C	4.2mg	10%
Iron	0.3mg	3%
Calcium	15.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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