Warm Eggplant Salad with Walnuts

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness, and you can find it at most well-stocked grocery stores and health food stores. Alternatively, 2 Tbsp. pomegranate molasses or 1 Tbsp. honey are worthy substitutes.

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

Directions at bonappetit.com

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