Loaded Grilled Eggplant with Creamy Herb Sauce and Nut Crumble

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.