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.
