• 75g walnuts
  • Juice of one lemon
  • 1tsp. ground cinnamon
  • ½tsp. crushed red pepper flakes
  • 60mls extra-virgin olive oil
  • 4 medium aubergines halved lengthwise, and cut into wedges
  • 1 small red onion, finely chopped
  • Handful of mint leaves, torn if large
  • Salt
  • 2 tbsp. The Groovy Food Company Organic Date Syrup


1. Preheat oven to 200°C. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool, then finely chop; set aside.

2. Meanwhile, whisk lemon juice, cinnamon, red pepper, and 1 Tbsp. oil in a large bowl

3. Heat remaining ¼ cup oil in a large skillet, preferably nonstick, over medium-high. Add aubergines and cook, tossing occasionally, until golden brown and tender, 7–9 minutes. Using a slotted spoon or tongs, transfer aubergines to bowl with dressing, leaving any oil in pan behind; discard oil.

4. Add the onion, mint, and three-quarters of reserved walnuts to bowl. Season with salt and toss to combine.

5. Transfer aubergines salad to a platter. Drizzle with date syrup, then top with remaining walnuts and extra red pepper flakes.

This savory, nutty eggplant salad has the perfect amount of sweetness.

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