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I wanted to do something different with the bountiful eggplant in season now so I thought I'd combine two of my man's favorite things - eggplant and pistachios. Together they become a darn tasty, easy-to-make salad dressed with a pomegranate-honey-garlic vinaigrette. The nuts make this dish a Good Source of phosphorus (for bones and teeth), potassium (helps offset some of sodium's harmful effects on blood pressure), and thiamin (helps carbs become energy) while the lemon juice will boost your Vitamin C intake for the day.
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Eggplant Pistachio Salad with Pomegranate Vinaigrette
September 24, 2014
30 min or less active, 60 min or less total, appetizer, gluten-free, side, summer, vegan
I wanted to do something different with the bountiful eggplant in season now so I thought I'd combine two of my man's favorite things - eggplant and pistachios. Together they become a darn tasty, easy-to-make salad dressed with a pomegranate-honey-garlic vinaigrette. The nuts make this dish a Good Source of phosphorus (for bones and teeth), potassium (helps offset some of sodium's harmful effects on blood pressure), and thiamin (helps carbs become energy) while the lemon juice will boost your Vitamin C intake for the day.Information
Servings: 4
Time: About 20 minutes active; Less than one hour total
Price: About $6.85 total; $1.70 per serving
Nutrition (per serving):
Calories: 242.3
Protein: 4.6g
Fat: 18.1g
Saturated fat: 2.4g
Carbohydrates: 18.8g
Fiber: 4.7g
Sodium: 441.3mg
Cholesterol: 0mg
High In:
Good Source:
Low In:
Ingredients
- 1 lb eggplant, peeled and cut into 1/2" dice
- 2 Tbsp lemon juice
- 3 Tbsp EVOO, divided
- 1/2 tsp salt, divided
- 1/2 cup pistachio meat
- 2 Tbsp pomegranate juice
- 1 Tbsp red wine vinegar
- 1/2 Tbsp honey
- 1 garlic clove, minced
- 1/4 tsp black pepper
- 1 Tbsp chopped parsley
Preparation
- Preheat the oven to 350 degrees.
- 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.
- 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.
- 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.
- To assemble, toss the eggplant with the pistachios and the dressing. Garnish with chopped parsley and serve immediately.
