Stuffed Eggplant with Herb-Walnut Crumble

Ingredients (for 2 servings)

• 1 whole — • 1 large eggplant, halved lengthwise and flesh removed
• 1 whole — • 1 cup cauliflower rice, lightly steamed or sautéed
• 1 whole — • ½ cup crushed walnuts
• 1 whole — • 2 tablespoons nutritional yeast
• 1 whole — • 2 cloves garlic, minced
• 1 whole — • 1 tablespoon olive oil
• 1 whole — • 1 tablespoon chopped fresh basil
• 1 whole — • ½ teaspoon dried oregano
• 1 whole — • ½ teaspoon dried thyme
• 1 whole — • Salt and pepper, to taste
• 1 whole — • 1 tablespoon chopped parsley or lemon zest for garnish
• 1 whole — Instructions
• 1 whole — Preheat the oven to 375°F (190°C).
• 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.