WARM EGGPLANT SALAD WITH WALNUTS
Steps:
- Preheat oven to 350. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool, then chop; set aside.
- Meanwhile, whisk lemon juice, cinnamon, red pepper flakes, and 1 TB oil in a large bowl. Heat remaining 1/4 cup oil in a large skillet, preferably nonstick, over medium-high. Add eggplant and cook, tossing ocasionally, until browned in spots and tender, 7-9 minutes. Using a slotted spoon or tongs, transfer eggplant to bowl with dressing, leaving any oil in pan behind. discard oil. Add onion, mint, and three quarters of reserved walnuts to bowl. Season with salt; toss to combine.
- Transfer eggplant salad to a platter. Drizzle with date syrup, then top with remaining walnuts.
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