Stuffed Eggplant with Herb-Walnut Crumble

Preheat oven to 375°F. Slice the eggplant in half lengthwise and scoop out some flesh, leaving a 1/2-inch shell. Brush the eggplant shells with half of the olive oil and place cut side down on a baking sheet. Roast for 15 minutes. Meanwhile, heat the remaining olive oil in a skillet over medium heat and sauté the garlic until fragrant. Add the cauliflower rice, crushed walnuts, nutritional yeast, basil, oregano, thyme, salt, and pepper. Cook for 5 to 7 minutes, stirring until well combined and heated through. Fill the roasted eggplant halves with the herb-walnut mixture. Return to the oven and bake for 15 to 20 minutes, until the eggplant is tender and the tops are lightly golden. Garnish with parsley or lemon zest before serving.