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.
Recipe information
Yield
4 servings
Ingredients
¾
¼
1
½
¼
4
1
1½
2
Preparation
Step 1
Preheat 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.
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Reviews (17)
Back to TopRead all reviews and it seems that you either loved or hated this recipe. Did cut down on the onion due to comments , only used about a half of a small to medium red onion. Also used 3 smaller sized regular eggplants, about 50 percent more than called for and did not increase the dressing accordingly ( still only used 1/4 lemon juice). When it was done I tasted it and thought is was fine but not great. However it sat for about an hour and all guests were raving about it. And after sittting for an hour it was yummy!! Will be making again. I strongly advise letting it sit
deborah
4/7/2024
I love this recipe! I usually sub honey and cook my eggplant in the air fryer for ease. So good.
Anonymous
Oregon
8/3/2023
I had such high expectations for this recipe and I love all BA recipes I've ever tried but this was just plain awful. I'm not a picky eater, quite the contrary, and I love trying many different foods and recipes. However, here the flavours just didn't go well together at all. I followed the recipe exactly. It's too sour from the lemon and super onion-y and other than that just bland (despite the salt) and just doesn't taste like much. Super disappointed. Really wanted to love this but this was a no for me.
Sarah
Canada
4/6/2021
This has become a regular feature of my week night meals. I serve it in a flatbread sometimes with halloumi or yoghurt. It's so easy and delicious.
Anonymous
London, UK
11/26/2020
I could eat this every day! Added roasted red and yellow peppers, used honey. I think the dressing would be great with a number of roasted vegetables, carrots especially.
Carol de Runtz
Huntington Beach, CA
10/29/2020
Terrible mix of flavors. Nearly ruined my relationship. Beware.
Anonymous
10/6/2020
Did not enjoy this AT ALL. There was way too much onion, and it's raw? I reread the recipe a few times because I thought it was an error - with this much onion it should definitely be sauteed - the flavor was incredibly overpowering. I didn't mind the sweet and spicy, but it also didn't do anything for me. Many other better BA recipes for eggplant.
Anonymous
Los Angeles, CA
9/30/2020