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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a simple basic eggplant appetizer. It's different from the others because of the toasted cumin seeds. Gourmet Magazine August 2008 issue. Ingredients:
1 teaspoon cumin seed |
1 lb 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 flat leaf parsley, chopped and divided |
Directions:
1. Toast cumin a a dry 10 inch heavy skillet over med heat, stirring occasionally, until fragrant and dark brown (careful not to burn).
2. Cool, then grind to a powder in a spice grinder.
3. Pan roast whole eggplant in skillet over med heat, turning frequently with tongs until blackened and tender, 20 to 30 minutes.
4. 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.
5. Serve in a shallow bowl drizzled with remaining tbls oil and sprinkled with remaining tbls of parsley and toasted cumin.
6. Serve with toasted pitas.
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