Ingredients

3/4 cup walnuts

1/4 cup fresh lemon juice

1/2 crushed red pepper flakes

1 Tbsp +1/4 cup Exra virgin olive oil

4 medium eggplant length wise cut 2 inch thick

One and one half cups mint leaves

Salt

2 tablespoon date syrup or honey

Method

1. Preheat oven to 350. Toast walnuts on a rimmed baking sheet , tossing occasionally , until golden brown 10minutes . Let cool , then chop and set aside.

2. Meanwhile whisk lemon , juice cinnamon , red pepper flakes and 1 tablespoon oil in a large bowl to combine.

3. Heat Remaining1/4 cup oil in a large skillet , preferably nonstick over Medium-High. Add eggplant and cook tossing occasionally until browned in spots and tender 9 minutes. Using a spoon or tongs , transfer eggplant to bowl with dressing , leaving any oil in the pan behind , discard oil. Add onion , mint and 3/4of reserved walnuts to bowl . Season with salt to combine

4. Transfer eggplant salad to a platter . Drizzle with date syrup then top with remaing walnuts .

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