Halal Roasted Eggplant Salad Recipe (Middle Eastern)

• 2 large eggplants, cubed
• 3 tbsp olive oil
• 1 tsp cumin, ½ tsp paprika, salt & pepper
• 1 cup cherry tomatoes, halved
• ½ red onion, sliced
• ¼ cup fresh parsley and mint
• Optional: 1 (15-oz) can chickpeas
• Dressing: 3 tbsp olive oil, juice of 1 lemon, 1 garlic clove minced, pinch sumac.

1. 1Preheat oven 425°F. Toss eggplant cubes with oil and spices. Roast 30-35 min until golden and soft.
2. 2Combine roasted eggplant with tomatoes, onion, herbs, and chickpeas if using.
3. 3Drizzle dressing and toss gently. Serve warm or at room temperature.

Nutrition values are estimates.