Stuffed Eggplant with Herb-Walnut Crumble

Preheat oven to 375°F (190°C). Halve the eggplant lengthwise and scoop out some flesh, leaving a 1/2-inch shell. Brush the eggplant shells with olive oil and roast cut side down for 15 minutes. Meanwhile, heat a little oil in a skillet and sauté the garlic until fragrant. Add cauliflower rice, walnuts, nutritional yeast, basil, oregano, thyme, salt, and pepper; cook 5 to 7 minutes until combined and heated through. Fill the roasted eggplant halves with the mixture. Return to the oven and bake 15 to 20 minutes more, until the tops are golden and the eggplant is tender. Garnish with parsley or lemon zest before serving.