Eggplant and Chickpea Pitas

Name: Eggplant and Chickpea Pitas
Ingredients: 3 Japanese eggplants, halved and cut into 1-inch pieces; 4 Tbs. olive oil, divided; 3/4 cup chopped cilantro; 3/4 cup chopped red onion; 3 Tbs. lemon juice (from 2 lemons); 1 Tbs. grated lemon zest; 2 cloves garlic, minced (2 tsp.); 2 tsp. ground cumin; 1 tsp. ground cinnamon; 1/2 tsp. ground coriander; 8 pitted dates, thinly sliced (1/2 cup), optional; 1 1/2 cups cooked chickpeas, or one 15-oz. can chickpeas, rinsed and drained; 1 cup (4 oz.) crumbled goat cheese, optional; 4 6 1/2-inch round whole-wheat pita breads, warmed and halved