ROASTED EGGPLANT WITH DILL & PISTACHIO-OLIVE CRUNCH!

1. Preheat the oven to 450 degrees Fahrenheit. 
2. Add the eggplant to a sheet pan, add the oil, salt, oregano, paprika, garlic powder and onion powder and toss to coat. Place the eggplant in the oven for 25-30 minutes, flipping halfway. 
3. While the eggplant roasts, make the topping. Add the olives, pistachios, raisins, dill, olive oil, lemon juice, chili pepper and salt to a small bowl. Mix to combine. 
4. Plate the eggplant, and top with the topping.