Eggplant with chickpeas and cream with tahini and

Ingredients

• 2 eggplants, about 800 g
• 5-6 small heads of onion
• 6 tbsp. olive oil
• 3 tsp. ground cumin
• 2 tsp. paprika
• Salt
• pepper
• 200 g drained canned chickpeas
• Juice from 1 lemon
• 4-5 sprigs of fresh coriander
• 50 g roasted walnuts
• 60 ml tahini
• 60 ml olive oil
• 5-6 cloves of garlic
• 80 g yoghurt
• Juice from ½ lemon
• Tandem cow's milk cheese