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

Preparation:

• 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.