Eggplant pistachio salad with pomegranate vinaigrette

Indulge in the exquisite flavors of roasted eggplant combined with crunchy pistachios, all tied together with a tangy pomegranate vinaigrette.

Ingredients:

• 450g eggplant, peeled and cut into 1/2" dice
• 2 tablespoons lemon juice
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/2 cup pistachio meat
• 2 tablespoons pomegranate juice
• 1 tablespoon red wine vinegar
• 1/2 tablespoon honey
• 1 garlic clove, minced
• 1/4 teaspoon black pepper
• 1 tablespoon chopped parsley

Instructions:

1. Preheat the oven to 180 °C.
2. In the meantime, mix eggplant with lemon juice, 1 tablespoon of extra-virgin olive oil, and 1/4 teaspoon of salt. Bake for 30 minutes, then broil for 3-5 minutes until slightly charred. Remove from the oven and let it cool.
3. Place the pistachios in a dry pan and toast over medium heat for 3-5 minutes until they turn lightly brown and give off a pleasant aroma. Allow them to cool.
4. For the sauce, combine pomegranate juice, vinegar, honey, garlic, black pepper, and the remaining 1/4 teaspoon of salt in a small bowl. Gradually pour the remaining 2 tablespoons of extra-virgin olive oil into the bowl while whisking continuously.
5. To put together the dish, mix the eggplant with the pistachios and the sauce. Sprinkle with chopped parsley as a garnish and serve immediately.

Summary:

• Calories: 628 kcal
• Fat: 45 g
• Protein: 20 g
• Carbs: 43 g
• Potassium: 1452 mg
• Magnesium: 87 mg