Eggplant salad with walnuts

am en ru


  • 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



  • Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool, then finely chop; set aside.

  • Meanwhile, whisk lemon juice, cinnamon, red pepper, and 1 Tbsp. oil in a large bowl.

  • Heat remaining ¼ cup oil in a large skillet, preferably nonstick, over medium-high. Add eggplant and cook, tossing occasionally, until golden brown 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 and toss to combine.

  • Transfer eggplant salad to a platter. Drizzle with date syrup, then top with remaining walnuts.

News feed

Most read