White bean salad with a sweet and tangy pomegranate molasses dressing - a healthy snack to eat with tortilla chips!
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.
Finely dice the onion, garlic, parsley, kalamata olives, and tomato. Combine with the beans and toss in the roasted eggplant slices and the giardiniera.
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!