Ingredients

• 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

Instructions

1. <epi recipelink="" id="105622">Toast</epi> 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.
2. Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.
3. 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.
4. Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.