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Loaded Grilled Eggplant with Creamy Herb Sauce

Lexi
  • 2018 minutes
  • Serves 4

INGREDIENTS

Grilled Eggplant:

4

Baby or Italian eggplants, sliced in half with the stems kept.

1 tbsp

extra-virgin olive oil, more as needed

2 tbsp

Italian seasoning 

2 tsp

garlic powder

1 tsp

fine sea salt

1/4 tsp

black pepper

Nut Crumble:

2 cups

raw pecans or walnuts, chopped

2 tbsp

coconut aminos

1 tsp

extra virgin olive oil

1/4 tsp

cumin

1/8

th teaspoon red pepper flakes

1 tsp

garlic powder

1 tsp

onion powder

1/2 tsp

sea salt 

1/4 tsp

black pepper

Dressing:

2 tbsp

extra-virgin olive oil

1/2 cup

good quality mayonnaise

1 tsp

garlic powder

1/2 tsp

sea salt, more to taste

1/4 tsp

black pepper, more to taste

Red pepper flakes

Garnish:

1 tbsp

fresh basil, roughly chopped

1 tbsp

parsley, roughly chopped