INGREDIENTS
2
medium sized eggplants, diced
1 15 ounce can
garbanzo beans, drained and rinsed
4 oz
goat cheese, crumbled
1 1/2 cups
cherry tomatoes, halved
1/3 cup
fresh parsley, chopped
1/4 cup
reduced sodium soy sauce
1 tbsp
honey
1 tbsp
olive oil
1 tsp
smoked paprika
4
garlic cloves, minced
Juice from 1 large lemon
Salt and pepper