Grilled Eggplant with Chimichurri

First, make the chimichurri. In a mixing bowl, add chopped Italian Flat-Leaf Parsley (1/2 cup), Fresh Oregano (2 Tbsp), Fresh Cilantro (2 Tbsp), Crushed Red Pepper Flakes (2 tsp), Garlic (2 cloves), Brown Sugar (1 tsp), Red Wine Vinegar (1 Tbsp), Lemon Juice (1 Tbsp), and Extra-Virgin Olive Oil (1/3 cup) in a mixing bowl. Mix everything and season with Salt (as needed) and Ground Black Pepper (as needed). Cover and keep in the fridge.

Next, prepare the nut crumble. In a saucepan, add Chopped Pecans (1/2 cup), Italian Seasoning (2 tsp), Paprika (as needed), Garlic Powder (as needed), Onion Powder (as needed), Olive Oil (1 Tbsp), Salt (as needed), and Ground Black Pepper (as needed). Cook over low heat. Mix and stir until well combined and cook until the nuts are fragrant. Set aside.

Cut the Eggplants (2) 1 inch lengthwise. Brush with Olive Oil (2 Tbsp) and sprinkle with Italian Seasoning (1 Tbsp), Salt (as needed), and Ground Black Pepper (as needed).

Heat the grill pan over high heat. Once hot, place the eggplant on the pan. Grill for 5-6 minutes on each side, until the eggplant has nice char marks and is cooked through.

Place the cooked eggplant on a serving platter. Top with the nut crumble and chimichurri.