Cookies and salt

GRILLED EGGPLANT WITH WALNUT CRUNCH
Mon Aug 05 2024

GRILLED EGGPLANT WITH WALNUT CRUNCH

Topped with a nut filling, a creamy sauce and finished with fresh parsley this dish is sure to spice up your next BBQ.

SERVINGS:
COOKING TIME:

Ingredients

Walnut Crunch
  • 100 g walnuts
  • 1/2 tsp olive oil
  • 1 tsp cumin
  • 1 tsp garlic powder
  • salt to taste
Yoghurt Sauce
  • 1 1/2 cups plant-based neutral yoghurt
  • 2 tbsp olive oil
  • 1/2 lemon, zest + juice
  • salt and pepper to taste
Other
  • 4 Eggplants + olive oil to brush
  • 4 Stacky's original
  • 1 tbsp olive oil
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried parsley
  • 1 tbsp dried basil
  • 2 garlic cloves, finely chopped
  • 1 tsp salt
  • 20 g fresh parsley

Instructions

  • Preheat the oven to 225 degrees and line a baking sheet with parchment papper. Roast in the middle of the oven until they turn dark brown, around 5-8 minutes.
  • Roughly chop the roasted walnuts and pour into a small bowl. Mix with olive oil, cumin, garlic powder and salt. Set aside.
  • Cut the eggplants lengthwise. Sprinkle with salt and leave to drain from liquid, about 15 minutes. Lightly dust the eggplants with paper towels before brushing the cut side with olive oil and grill until golden and soft.
  • Finely chop the garlic and heat a frying pan with oil to a medium heat. Crumble the Stacky's into the frying pan and add all spices (oregano, basil and parsley), garlic and salt. Fry for a couple of minutes.
  • In a small bowl, mix plant-based yogurt with olive oil and lemon (zest and juice) and mix until combined. Season with salt and pepper to taste.
  • Serve the grilled eggplant topped with Stacky's, yogurt sauce, walnut crunch and chopped parsley.