Stuffed Eggplant with Herb-Walnut Crumble

Ingredients (for 2 servings)

• 1 whole — large eggplant, halved lengthwise and flesh removed
• 1 cup — cauliflower rice, lightly steamed or sautéed
• ½ cup — crushed walnuts
• 2 tbsp — nutritional yeast
• 2 cloves — garlic, minced
• 1 tbsp — olive oil
• 1 tbsp — chopped fresh basil
• ½ tsp — dried oregano
• ½ tsp — dried thyme
• 1 whole — Salt and pepper, to taste
• 1 tbsp — chopped parsley or lemon zest for garnish