This Loaded Grilled Eggplant with Creamy Herb Sauce is a delicious and healthy dish, perfect for summer grilling or a unique vegetarian meal. The smoky flavor of grilled eggplant pairs beautifully with a crunchy, savory nut crumble and a rich, creamy herb dressing. This dish is full of texture and bold flavors, making it a satisfying option for both casual weeknight dinners and more elaborate gatherings. Whether you’re vegan, vegetarian, or just looking for a delicious plant-based option, this recipe has something for everyone.
Ingredients:
For the Nut Crumble:
- 2 cups raw pecans or walnuts, chopped
- 2 tablespoons coconut aminos
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon ground cumin
- 1/8 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Creamy Herb Dressing:
- 2 tablespoons extra-virgin olive oil
- 1/2 cup high-quality mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt (or more to taste)
- 1/4 teaspoon of black pepper (adjust to taste as desired).
- Pinch of red pepper flakes
For the Grilled Eggplant:
- 4 baby or Italian eggplants, sliced in half lengthwise (keep stems on)
- 1 tablespoon extra-virgin olive oil (more as needed for brushing)
- 2 tablespoons Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
For Garnish:
- 1 tablespoon fresh basil, roughly chopped
- 1 tablespoon fresh parsley, roughly chopped
Instructions:
- Prepare the Nut Crumble:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the chopped raw pecans or walnuts with coconut aminos, olive oil, cumin, red pepper flakes, garlic powder, onion powder, sea salt, and black pepper.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Toast in the oven for 10-12 minutes, stirring halfway through to ensure even browning.
- Make the Creamy Herb Dressing:
- In a small bowl, whisk together the olive oil, mayonnaise, garlic powder, sea salt, black pepper, and red pepper flakes.
- Taste and adjust seasoning as needed, then refrigerate until ready to serve.
- Grill the Eggplants:
- Preheat your grill to medium heat (about 350°F).
- Brush the cut sides of the halved eggplants with olive oil and sprinkle with Italian seasoning, garlic powder, sea salt, and black pepper.
- Place the eggplants cut-side down on the grill and cook for 5-7 minutes, until they have nice grill marks and are tender.
- Remove the eggplants from the grill and set them on a serving platter.
- Assemble the Dish:
- Drizzle the grilled eggplants generously with the creamy herb dressing.
- Sprinkle the toasted nut crumble over the top for added crunch.
- Garnish with freshly chopped basil and parsley for a burst of fresh flavor.
- Serve:
- Serve warm as a main course or side dish.
- The combination of smoky eggplant, crunchy nut crumble, and creamy herb sauce makes this a standout dish that everyone will love.
Conclusion:
This Loaded Grilled Eggplant with Creamy Herb Sauce and Nut Crumble is a flavor-packed dish that combines smoky, grilled eggplant with a crunchy, savory nut topping and a rich, tangy herb dressing. The nut crumble adds a satisfying texture, while the fresh herbs brighten the entire dish. Whether you’re grilling for a crowd or making a quick weeknight meal, this recipe is sure to impress with its balance of textures and bold flavors.
Loaded Grilled Eggplant with Creamy Herb Sauce and Nut Crumble
A vibrant, flavorful dish featuring smoky grilledeggplant, crunchy nut crumble, and a rich, creamy herb sauce. Perfect for alight vegetarian meal or an impressive side dish.
Ingredients
For the Nut Crumble:
- 2 cups raw pecans or walnuts chopped
- 2 tablespoons coconut aminos
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon ground cumin
- 1/8 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Creamy Herb Dressing:
- 2 tablespoons extra-virgin olive oil
- 1/2 cup high-quality mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt or more to taste
- 1/4 teaspoon of black pepper adjust to taste as desired.
- Pinch of red pepper flakes
For the Grilled Eggplant:
- 4 baby or Italian eggplants sliced in half lengthwise (keep stems on)
- 1 tablespoon extra-virgin olive oil more as needed for brushing
- 2 tablespoons Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
For Garnish:
- 1 tablespoon fresh basil roughly chopped
- 1 tablespoon fresh parsley roughly chopped
Instructions
Prepare the Nut Crumble:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the chopped raw pecans or walnuts with coconut aminos, olive oil, cumin, red pepper flakes, garlic powder, onion powder, sea salt, and black pepper.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Toast in the oven for 10-12 minutes, stirring halfway through to ensure even browning.
Make the Creamy Herb Dressing:
- In a small bowl, whisk together the olive oil, mayonnaise, garlic powder, sea salt, black pepper, and red pepper flakes.
- Taste and adjust seasoning as needed, then refrigerate until ready to serve.
Grill the Eggplants:
- Preheat your grill to medium heat (about 350°F).
- Brush the cut sides of the halved eggplants with olive oil and sprinkle with Italian seasoning, garlic powder, sea salt, and black pepper.
- Place the eggplants cut-side down on the grill and cook for 5-7 minutes, until they have nice grill marks and are tender.
- Remove the eggplants from the grill and set them on a serving platter.
Assemble the Dish:
- Drizzle the grilled eggplants generously with the creamy herb dressing.
- Sprinkle the toasted nut crumble over the top for added crunch.
- Garnish with freshly chopped basil and parsley for a burst of fresh flavor.
Serve:
- Serve warm as a main course or side dish.
- The combination of smoky eggplant, crunchy nut crumble, and creamy herb sauce makes this a standout dish that everyone will love.