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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
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