Toast cumin seeds in a dry skillet over medium heat until fragrant and dark brown, being careful not to burn.

Cool the toasted cumin seeds and then grind them to a powder using a grinder.

Pan-roast the whole eggplant in the skillet over medium heat, turning frequently, until blackened and tender (20-30 minutes).

Transfer the roasted eggplant to a cutting board, cut off and discard the stem.

Scrape the eggplant flesh from the skin and coarsely chop it.

In a bowl, toss the chopped eggplant with red onion, red wine vinegar, sugar, 1 tablespoon of olive oil, 1 tablespoon of parsley, 1/2 teaspoon of toasted cumin powder, and 1/2 teaspoon of salt.

Serve the salad in a shallow bowl, drizzled with the remaining tablespoon of olive oil and sprinkled with the remaining tablespoon of parsley and toasted cumin powder.

Serve with toasted pita bread.