Cumin Roasted Eggplant with Chickpeas, Walnuts and Dates

This almost vegan dish packs a ton of flavor! It comes together pretty easily so it is good for a weeknight meal.

  • 1 lb Eggplant
  • 1 small onion, quartered
  • Olive oil
  • 1 tbsp cumin
  • 3 tsp Aleppo pepper
  • Salt and pepper
  • 1 can Chickpeas, rinsed and drained
  • 1/2 c chopped cilantro
  • 2 tbsp date syrup
  • 5 dates, chopped
  • 1/4 walnuts, chopped and toasted

Dressing

  • 3 tbsp tahini
  • 2 tbsp olive oil
  • 1 clove, garlic crushed
  • 1/4 c Greek yogurt
  • Lemon juice

Preheat oven to 375.

Combine dressing in a small food processor with 3 tbsp water add more water if too thick, set aside.

Cut Eggplant into 3/4 inch slices. Slice the onion 3/4 inch slices. Toss onions and eggplant with 5 tbsp olive oil cumin and aleppo. Roast for 35 – 40 minutes.

Add 2 tbsp oil to a pan and cook Chickpeas until crunch.

Combine eggplant, onions, chickpeas, lemon juice in a bowl and drizzle with dressing.

Serves 4.

Broccoli with Harissa & Cilantro Gremolata

This is so good – spicy roasted broccoli!

  • 3/4 stick butter
  • 1 tbsp Harissa
  • Salt
  • Lime juice
  • Olive oil
  • 1 head broccoli, cut into florets
  • 1 small clove garlic, minced
  • 1/4 c cilantro, chopped
  • Zest of 2 limes

Preheat oven to 425.

Toss florets with a little olive oil. Roast for 30 – 40 minutes until browned. Stirring a couple times.

Combine butter, harissa, lime juice and a pinch of salt.

Combine garlic, cilantro and zest.

Toss the hot broccoli with the butter. Top with cilantro, garlic and zest mixture.

Serves 6.