Warm Eggplant Salad With Walnuts

Name: Warm Eggplant Salad With Walnuts
Yield: 4 servings
Ingredients: ¾ cup walnuts; ¼ cup fresh lemon juice (from about 1 lemon); 1 tsp. ground cinnamon; ½ tsp. crushed red pepper flakes; ¼ cup plus 1 Tbsp. extra-virgin olive oil; 4 medium Japanese eggplants (about 1½ lb. total), halved lengthwise, cut crosswise into 2" sections; 1 small red onion, very thinly sliced; 1½ cups mint leaves, torn if large; Kosher salt; 2 Tbsp. date syrup

By Andy Baraghani

September 18, 2018

Image may contain Ribs Food Lunch Meal and Roast

Photo by Chelsea Kyle, Food Styling by Olivia Anderson, Prop Styling by Bea Chastka

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness, and you can find it at most well-stocked grocery stores and health food stores. Alternatively, 2 Tbsp. pomegranate molasses or 1 Tbsp. honey are worthy substitutes.

Recipe notes

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