Eggplant Pistachio Salad With Pomegranate Vinaigrette

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Meanwhile, toss eggplant with lemon juice, 1 Tbsp EVOO, and 1/4 tsp salt. Roast 30 minutes, then broil 3-5 minutes to char. Remove from heat and allow to cool.

3. 3

   Put the pistachios in a dry skillet and toast over medium heat for 3-5 minutes until lightly browned and fragrant. Set aside to cool.

4. 4

   To make the dressing, whisk together pomegranate juice, vinegar, honey, garlic, black pepper and remaining 1/4 tsp salt in a small bowl. Slowly drizzle remaining 2 Tbsp EVOO into the bowl while whisking constantly.

5. 5

   To assemble, toss the eggplant with the pistachios and the dressing. Garnish with chopped parsley and serve immediately.

No additional tips available.