WARM EGGPLANT SALAD WITH WALNUTS

Warm Eggplant Salad with Walnuts image

Categories Nut

Number Of Ingredients 9

3/4 cup walnuts
1/4 cup fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
4 piece medium japanese eggplants
1 piece small red onion
1.5 cups mint leaves
2 tablespoon date syrup or honey

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.