Serve hot or cold; breakfast, lunch, dinner, or mid-day snack. It makes great leftovers for tomorrow's lunch!
Serves 4
Preheat the oven to 400F (205C)
Mixture rest for 2 hours.
3 Japanese eggplants, cut in half and again into 1-inch (2,5 cm) pieces
4 Tbs. (60 ml) olive oil
3/4 cups (160 ml) each: chopped cilantro (basil or parsley) and red onion
3 Tbs. (45 ml) organic lemon juice
1 Tbs. (15 ml) organic lemon zest
2 cloves of minced garlic
2 tsp. (10 ml) cumin
1/2 tsp. (2,5 ml) coriander
1 tsp. (5 ml) cinnamon
8 pitted organic dates, sliced thinly
1 1/2 cups (360 ml) cooked chickpeas (garbanzo beans) or one 15-ounce (425 g) can beans (rinsed and drained)
1 cup (240 g) crumbled goat cheese (or dairy-free goat cheese)
4 (gluten-free) pita breads, warmed and cut in half
1. Toss the eggplant with 2 Tbs. (30 ml) oil on a baking sheet.
2. Roast 20 minutes or until golden brown and tender. Turn once or twice. Let it cool.
3. Stir in a bowl: 2 Tbs. (30 ml) oil, cilantro/basil, onion, lemon juice, lemon zest, garlic, cumin, cinnamon, and coriander.
4. Fold in the dates.
5. Add the beans and eggplant. Toss the mixture.
6. Let it stand 2 hours at room temperature.
7. Fold the goat cheese into the filling.
8. Spoon the filling into each pita half.
