Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200°C (390°F) and line a large baking sheet with parchment paper.

2. 2

   In a bowl, toss 2 medium eggplants, cut into 1-inch thick rounds, with 2 tablespoons of olive oil and 2 tablespoons of harissa paste, ensuring all eggplant pieces are well coated.

3. 3

   Spread the seasoned eggplant rounds in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until the eggplant is tender and slightly caramelized, flipping once halfway through.

4. 4

   While the eggplant roasts, combine 0.5 cup of pitted and roughly chopped dates, 0.5 cup of roughly chopped walnuts, 1 tablespoon of honey, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper in a small bowl, mixing well.

5. 5

   Remove the roasted eggplant from the oven and carefully arrange it on a serving platter.

6. 6

   Evenly sprinkle the date-walnut crumble mixture over the warm roasted eggplant, allowing some of the warmth to slightly soften the dates.

7. 7

   Finish the dish by crumbling 0.5 cup of feta cheese over the entire creation, drizzling with 1 tablespoon of fresh lemon juice and 1 tablespoon of remaining olive oil, then garnishing with 0.25 cup of finely chopped fresh parsley before serving.