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 (1 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 (1/2 tsp) and Ground Black Pepper (1/2 tsp) . Cover and keep in the fridge.

Next, prepare the nut crumble. In a saucepan, add Chopped Pecans (1/2 cup) , Italian Seasoning (1 tsp) , Paprika (1/2 tsp) , Simply Organic Garlic Powder (1/2 tsp) , Simply Organic 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.

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) .