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 is a worthy substitute.
Step 1
Preheat the 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.
Step 2
Meanwhile, whisk lemon juice, cinnamon, red pepper, and 1 Tbsp. oil in a large bowl.
Step 3
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.
Step 4
Transfer eggplant salad to a platter. Drizzle with date syrup, then top with remaining walnuts.
