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.