Moroccan Eggplant Salad

• 1 teaspoon cumin seeds
• 1 large 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

1. Preheat oven to 450-degrees.
   
   
2. Pierce eggplant and roast on a pan for 45 minutes.
   
   
3. While eggplant is roasting, toast cumin in a dry pan over medium heat, stirring occasionally, until fragrant and dark brown and let cool and grind with a moarter and pestle.
   
   
4. Remove flesh from roasted eggplant, discrading skin and stem; mash the eggplant wtih a potato masher.
   
   
5. Toss eggplant flesh with onion, vinegar, sugar, 1 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt.
   
   
6. Serve drizzled with remaining oil, parsley and cumin.

(Original recipe by Ruth Cousineau on Epicurious)
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