Cooking Instructions
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Step 1
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 (1/2 Tbsp)
,
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 (1/2 tsp)
and
Ground Black Pepper (1/2 tsp)
. Cover and keep in the fridge.
Step 2
Next, prepare the nut crumble. In a saucepan, add
Chopped Pecans (1/2 cup)
,
Italian Seasoning (1/2 Tbsp)
,
Paprika (1/2 tsp)
,
Garlic Powder (1/2 tsp)
,
Onion Powder (1/2 tsp)
,
Olive Oil (1 Tbsp)
,
Salt (1/4 tsp)
, and
Ground Black Pepper (1/4 tsp)
. Cook over low heat. Mix and stir until well combined and cook until the nuts are fragrant. Set aside.
Step 3
Cut the
Eggplants (2)
1 inch lengthwise. Brush with
Olive Oil (2 Tbsp)
and sprinkle with
Italian Seasoning (1 Tbsp)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/4 tsp)
.
Step 4
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.
Step 5
Place the cooked eggplant on a serving platter. Top with the nut crumble and chimichurri.
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