Grilled Eggplant with Spiced Walnuts & Yogurt
- Total Time: 25 minutes
Ingredients
1 Eggplant (small, cut in half lengthwise)
1 1/2 tsps Avocado Oil (divided)
3/4 tsp Cumin (divided)
Sea Salt & Black Pepper (to taste)
1/4 cup Walnuts (chopped)
1 1/2 tsps Coconut Aminos
1/4 cup Unsweetened Coconut Yogurt
1 tbsp Cilantro (chopped)
Instructions
1. Score the flesh of the eggplant and brush it with half of the oil. Season with half of the cumin, salt, and pepper.
2. Heat the grill or a grill-pan to medium high heat. Once hot, place the eggplant on the grill, flesh side down. Grill for five minutes on each side, until golden brown and soft to touch. Set aside.
3. In a small frying pan, on medium low heat, toast the walnuts with the remaining oil, coconut aminos, and the remaining cumin for about three minutes. Remove from heat and set aside.
4. To assemble, top the eggplant with equal parts of yogurt, walnuts, and cilantro. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to four days.
Serving Size
One serving is two small eggplant halves.
More Flavor
Use za’atar seasoning instead of cumin. Add chopped parsley and shallots to the walnut mixture.
Additional Toppings
Parsley, chives, basil, and/or sesame seeds.
No Coconut Yogurt
Use any other type of yogurt instead.
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1
- Calories: 436
- Sugar: 22g
- Sodium: 162mg
- Fat: 30g
- Carbohydrates: 42g
- Fiber: 19g
- Protein: 10g
- Cholesterol: 0mg
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