Eggplant Pistachio Salad With Pomegranate Vinaigrette

• 1 pound 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

1. Preheat the oven to 350 degrees.
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. 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. 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. To assemble, toss the eggplant with the pistachios and the dressing. Garnish with chopped parsley and serve immediately.

eggplant, lemon juice, olive oil, salt, pistachio meat, pomegranate juice, red wine vinegar, honey, garlic, black pepper, parsley

Taken from food52.com/recipes/35540-eggplant-pistachio-salad-with-pomegranate-vinaigrette (may not work)