Warm eggplant salad with walnuts
Indulge in the savory flavors of warm eggplant paired with crunchy walnuts in this delectable salad. Perfect for a gourmet culinary experience.
Ingredients:
- cup walnuts
- cup fresh lemon juice (from about 1 lemon)
- tsp. ground cinnamon
- tsp. crushed red pepper flakes
- cup plus 1 Tbsp. extra-virgin olive oil
- medium Japanese eggplants (about 1½ lb. total), halved lengthwise, cut crosswise into 2" sections
- small red onion, very thinly sliced
- cups mint leaves, torn if large
- Kosher salt
- Tbsp. date syrup
Instructions:
- Preheat the oven to 350°F. Place walnuts on a baking sheet with edges and toast them, stirring occasionally, until they become fragrant and slightly darker, for about 8 to 10 minutes. Allow them to cool, then finely chop them and set aside.
- While waiting, mix together lemon juice, cinnamon, red pepper, and 1 tablespoon of oil in a large bowl.
- In a large skillet, preferably nonstick, heat the remaining 1/4 cup of oil over medium-high heat. Add eggplant and cook, stirring occasionally, until it turns golden brown and becomes tender, which should take about 7 to 9 minutes. Use a slotted spoon or tongs to move the eggplant to the bowl with the dressing, making sure to leave any oil in the pan; discard the oil. Add onion, mint, and three-quarters of the reserved walnuts to the bowl. Season with salt and mix well.
- Arrange the eggplant salad on a serving platter. Drizzle it with date syrup and sprinkle the remaining walnuts on top.
Summary:
- Calories: 1946 kcal
- Fat: 131 g
- Protein: 41 g
- Carbs: 193 g
- Potassium: 6313 mg
- Magnesium: 556 mg