Eggplant with Pistachios 1 eggplant, washed and cut into small chunky pieces 1/4 cup shelled lightly salted pistachios, coarsely chopped 3 sprigs fresh rosemary, washed and finely diced 1 tbs smoked paprika 1 tbs extra-virgin olive oil Preheat oven to 400°. Toss all ingredients, except olive oil, into a medium oven-safe bowl. Gently mix together until combined. Place into the oven and cook for 45 min to 1 hour. Check and stir every 20 min.
Once eggplant is soft and browned, remove from oven and let sit for 5 min. Drizzle with oil and toss gently to coat. Serves 5