Thursday, January 8, 2009

Moroccan Eggplant Salad

1/2 tsp cumin seeds
1 lb. eggplant
1 small red onion, chopped
2 tsp red wine vinegar
1 tsp Splenda
1 tbl olive oil
1 tbl chopped fresh parsley
1/2 tsp salt

Toast the cumin in a dry skillet over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in a spice grinder.

Grill or broil the whole eggplant, turning frequently, until it is blackened and tender, 20-30 min. When eggplant is cool enough to handle, scrape the flesh from the skin and chop. Toss eggplant with rest of ingredients. Serve at room temperature.

4 servings

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