Loaded Grilled Aubergine with Creamy Herb Sauce

Make the dressing: Combine 2 tbsp of olive oil, mayonnaise, ¼ of the garlic powder, and half the red pepper flakes in a blender. Blend until smooth and well combined. Taste and adjust seasoning with salt and pepper. Refrigerate until ready to serve.

Make the nut crumble: In a small saucepan, combine the pecans/walnuts, coconut aminos, 1 tsp of olive oil (add more if cooking larger quantities), cumin, remaining red pepper flakes, ¼ of the garlic powder, onion powder, and a pinch of salt and pepper. Cook over low heat, stirring occasionally, until the nuts are toasted and fragrant, about 5-10 minutes. Set aside to cool until ready to serve.

Slice aubergine in half and score the flesh. Brush with olive oil, Italian seasoning, the rest of the garlic powder and salt and pepper. Be generous with the olive oil and spices in this step. Heat and grease grill or grill-pan. Once hot, place aubergine on the grill, flesh side down. Grill for 3-4 minutes on each side, until golden brown and soft to touch.

Place Grilled aubergine on desired serving dish. Smear a generous amount of dressing onto each aubergine. Top with nut crumble and basil and parsley to garnish.