Stuffed Eggplant with Herb-Walnut Crumble

Ingredients (for 2 servings)

• 1 whole — large eggplant, halved lengthwise and flesh removed
• 1 cup — cauliflower rice, lightly steamed or sautéed
• ½ cup — crushed walnuts
• 2 tbsp — nutritional yeast
• 2 cloves — garlic, minced
• 1 tbsp — olive oil
• 1 tbsp — chopped fresh basil
• ½ tsp — dried oregano
• ½ tsp — dried thyme
• 1 whole — Salt and pepper, to taste
• 1 tbsp — chopped parsley or lemon zest for garnish
• 1 whole — Instructions
• 1 whole — Preheat the oven to 375°F .
• 1 whole — Prepare the eggplant by slicing it in half lengthwise and removing the flesh, leaving a shell approximately ½-inch thick. Brush the eggplant shells with olive oil and roast them cut side down for 15 minutes.
• 1 whole — For the filling, sauté the minced garlic in olive oil until aromatic. Add the cauliflower rice, crushed walnuts, nutritional yeast, basil, oregano, thyme, salt, and pepper. Continue cooking for 5 to 7 minutes, ensuring all ingredients are thoroughly combined and heated.
• 1 whole — Fill the roasted eggplant halves with the prepared herb-walnut mixture.
• 1 whole — Return the stuffed eggplants to the oven and bake for an additional 15 to 20 minutes, until the tops are golden and the eggplant is tender.
• 1 whole — Garnish with chopped parsley or lemon zest before serving if desired.