Source: Gourmet, August 2008
Moroccan Eggplant Salad
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

Toast cumin in a dry 10-inch heavy skillet (preferably cast-iron) over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder.

Pan-roast whole eggplant in skillet over medium 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 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt. 

Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.