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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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