Method:
Cut the eggplant into thin slices and salt it so that the water gets drained from it: let it sit for 10 to 15 minutes.
Put the sour cream into a pot, slowly heat up the pot and then add the pistachio butter. Whisk it until it creamy.
Season it with a bit of salt and ground pepper. Put the pot aside to cool.
Arrange the eggplant on the bottom of the bowl so it covers it completely.
Pour ⅓ of the pistachio sauce over the eggplant, sprinkle with grated cheese and the chopped pistachios. Repeat the procedure 3 more times.
The last layer should only have the sauce and the grated cheese.
Bake in a preheated oven at 200° Celsius for 45 minutes.