Moroccan Eggplant Salad

1 teaspoon cumin seeds
1 pound firm eggplant
1/4 cup red onion, chopped
2 teaspoons red wine vinegar
1 teaspoon sugar
2 tablespoons extra virgin olive oil, divided
2 tablespoons chopped flat leaf parsley, divided

Toast cumin in dry heavy skillet over medium heat, stirring occasionally,
until dark brown and fragrant. Cool, then grind into powder in spice
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 shallow bowl drizzled with remaining tablespoon oil and
sprinkled with remaining tablespoon parsley and toasted cumin.

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