Roasted Eggplant with Dill & Pistachio
Serves 420 mins prep30 mins cook
A tasty roasted eggplant dish topped with a delightful crunch of olives, pistachios, and fresh dill. Perfect as a vegetarian side dish, it melts in your mouth and is packed with flavor.
0 servings
What you need
Instructions
1: Preheat the oven to 450°F. 2: Add the eggplant to a sheet pan, add the oil, salt, oregano, paprika, garlic powder, and onion powder, and toss to coat. 3: Place the eggplant in the oven for 25-30 minutes, flipping halfway. 4: While the eggplant roasts, make the topping by adding the olives, pistachios, raisins, dill, olive oil, lemon juice, chili pepper, and salt to a small bowl. Mix to combine. 5: Plate the eggplant and top with the topping.View original recipe