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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']

<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.
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.

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