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