Warm Eggplant Salad with Walnuts
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
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