• prep: 40 min
• cook: 40 min
• total: 1 hr 20 min

servings:

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.

• 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
• an electric coffee/spice grinder
• toasted pita

Click Here For Step-By-Step Instructions