This is a simple dish to serve either as a main dish with a sallad or as a side to meat or fish or poultry. The coconut oil adds a little sweet taste and can be substituted for butter or any other oil that you like.
1 dl pistachio, chopped
2 msk coconut oil
2 garlic cloves, chopped
2 small eggplants, sliced
Oil or butter an oven pan. Melt the coconut oil and stir in pistachios and garlic. Layer the sliced eggplants with the garlic/pistachio oil and bake at 200C for 25-35 min until soft.