Eggplant Pistachio Salad with Pomegranate Vinaigrette

Ingredients

• 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

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