Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.16 Kcal (223 kJ) | ||
| Calories from fat | 33.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 6% | |
|---|---|---|---|
| Sodium | 2.64mg | 0% | |
| Potassium | 153.08mg | 3% | |
| Total Carbs | 4.67g | 2% | |
| Sugars | 2.94g | 12% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 0.73g | 1% | |
| Vitamin C | 3mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 73.92 Kcal (309 kJ) | ||
| Calories from fat | 47.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 6% | |
|---|---|---|---|
| Sodium | 3.67mg | 0% | |
| Potassium | 212.87mg | 3% | |
| Total Carbs | 6.5g | 2% | |
| Sugars | 4.09g | 12% | |
| Dietary Fiber | 2.69g | 8% | |
| Protein | 1.02g | 1% | |
| Vitamin C | 4.2mg | 5% | |
| Iron | 0.3mg | 1% | |
| Calcium | 15.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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