Rosemary Vegetarian Eggplant With Pistachio Nuts

Roasted Eggplant
Vicki Shanta Retelny, RDN
Total Time: 60 min
Prep Time: 15 min
Cook Time: 45 min
Servings: 5 (1/2 cup each)

Nutrition Highlights (per serving)

91 calories
6g fat
9g carbs
3g protein
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Nutrition Facts
Servings: 5 (1/2 cup each)
Amount per serving  
Calories 91
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 30mg 1%
Total Carbohydrate 9g 3%
Dietary Fiber 4g 14%
Total Sugars 5g  
Includes 0g Added Sugars 0%
Protein 3g  
Vitamin D 0mcg 0%
Calcium 23mg 2%
Iron 1mg 6%
Potassium 347mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This recipe incorporates brain-healthy ingredients like eggplant, which is low in calories and carbs and a good source of fiber and potassium. Plus, pistachios, which offer vitamin E, are packed with healthy unsaturated fats, protein, and carotenoids lutein and zeaxanthin, which are good for overall cell health.

The extra-virgin olive oil adds to the mind-enhancing mix with hundreds of potent antioxidants and anti-inflammatory compounds, as well as healthy fats. Keep in mind that adding the oil after cooking helps maintain its health-enhancing properties, as heating it too high can destroy its delicate plant-based nutrients.


  • 1 medium eggplant, washed and cut into small chunky pieces
  • ¼ cup shelled lightly salted pistachios, coarsely chopped
  • 3 sprigs fresh rosemary, washed and finely diced
  • 1 tablespoon smoked paprika
  • 1 tablespoon extra-virgin olive oil


  1. Preheat oven to 400 degrees.

  2. 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 minutes to 1 hour.

  3. Check and stir every 20 minutes. Once eggplant is soft and browned, remove from oven and let sit for 5 minutes. Drizzle with oil and toss gently to coat.

Ingredient Variations and Substitutions

Instead of smoked paprika, you can use curry powder, sriracha, or cayenne pepper. Each spice offers a bold flavor in it’s own way, as well as powerful anti-inflammatory properties. Plus, the capsaicin—the plant compound that gives sriracha and cayenne powder their heat—may boost metabolism slightly.

You can also add fresh garlic to boost vitamin C, an important antioxidant, as well as increase the absorption of vitamin B1 or thiamin, which keeps circulation and the heart healthy. Shallots can also add bolder flavor, plus it’s a super star for nutritional value. These small, purplish onions contain quercetin, a compound that may prevent heart disease, type 2 diabetes, and some cancers. 

Cooking and Serving Tips

Serve warm with a dollop of plain yogurt to cut the heat a bit. Serve alongside grilled salmon or chicken breast, plus a mixed greens salad.

You can wrap and save the remaining eggplant in the refrigerator overnight. The flavors meld together well when refrigerated. All you have to do is reheat in the microwave for 30 seconds or in the oven for 10 minutes at 350 degrees to enjoy the dish again.

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4 Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Hernández-Alonso P, Bulló M, Salas-Salvadó J. Pistachios for Health: What Do We Know About This Multifaceted Nut? Nutr Today. 2016;51(3):133-138. doi:10.1097/NT.0000000000000160

  2. Lozano-Castellón J, Vallverdu-Queralt A, Rinaldi de Alvarenga JF, Illán M, Torrado-Prat X, Lamuela-Raventos RM. Domestic Sautéing with EVOO: Change in the Phenolic ProfileAntioxidants. 2020;9(1):77. doi:10.3390/antiox9010077

  3. Janssens PL, Hursel R, Martens EA, Westerterp-Plantenga MS. Acute effects of capsaicin on energy expenditure and fat oxidation in negative energy balance. PLoS ONE. 2013;8(7):e67786. doi:10.1371/journal.pone.0067786

  4. Anand David AV, Arulmoli R, Parasuraman S. Overviews of Biological Importance of Quercetin: A Bioactive Flavonoid. Pharmacogn Rev. 2016;10(20):84-89. doi:10.4103/0973-7847.194044