Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Eggplant and White Bean Salad

by

This Eggplant and White Bean Salad is an easy to make healthy snack to start off your New Year’s Resolutions!

The salad ingredients include roasted eggplant, kalamata olives, diced onions, garlic, tomato, giardiniera, pomegranate seeds, parsley, and a sweet and tangy pomegranate molasses dressing.

Feel free to top it on slices of good quality bread as a bruschetta or with tortilla chips (my favorite).

Print

White Bean and Eggplant Salad

White bean salad with a sweet and tangy pomegranate molasses dressing – a healthy snack to eat with tortilla chips!

Servings 2 people

Ingredients

Roasted Eggplant

  • 1/2 eggplant
  • 2 Tbsp extra virgin olive oil
  • 1 tsp oregano
  • salt to taste

Salad Ingredients

  • 1 13 oz can of small white beans may substitute with red kidney beans
  • 3 Tbsp diced onion
  • 2 Tbsp pomegranate seeds
  • 1/4 cup kalamata olives
  • 1 large tomato (may also use cherry tomatoes)
  • 1 garlic clove
  • 2 Tbsp parsley
  • 1 Tbsp giardiniera (chopped)

Pomegranate Molasses Dressing

  • 2 Tbsp extra virgin olive oil
  • 1.5 tsp pomegrante molasses
  • 1 tsp agave nectar or honey
  • salt (to taste)
  • black pepper (to taste)
  • lemon juice (to taste)

Instructions

  1. Cut the eggplant into half-moon slices and mix with the extra virgin olive oil, oregano, salt, and pepper. Lay on a baking sheet lined with parchment paper and bake on 400 F until edges are crispy and browned.

  2. Finely dice the onion, garlic, parsley, kalamata olives, and tomato. Combine with the beans and toss in the roasted eggplant slices and the giardiniera.

  3. Whisk together the salad dressing ingredients and pour over the salad. Taste and adjust for seasonings. Feel free to add a little bit of lemon juice or vinegar. Serve with tortilla chips!