Preheat oven to 425ºF.

Line a baking dish with foil or cooking spray

Face up, dirizzle 1 Tablespoon of olive oil evenly onto the two eggplant halves.

Sprinkle each with 1/8 teaspoon sea salt.

Turn eggplant face down onto lined baking dish.

Bake for about 20 minutes, or until flesh soft and skin starts to pucker.

While eggplant is baking put remaining Tablespoon of olive oil into a frying pan on stove at low-medium heat.

Add garlic, ponzu sauce and 1 teaspoon taco seasoning and heat for about 2 minutes.

Then add mushrooms, tomatoes and green onions and coat well, heating until aroma permeates and mushrooms, onions soft.

Turn off stove and cover.

Heat beans with a little of the juice from the can and add remaining teaspoon of taco seasoning, then set aside.

In a small bowl or measuring cup, whisk pistachio butter, cashew milk, 1/4 teaspoon ponzu sauce and garlic powder until well incorporated and the consistency of a thickened sauce.

Remove roasted eggplant from oven.

Fill each eggplant with 1/2 cup beans and top evenly with the sautéed mushroom/tomato veggie melange.

Drizzle one Tablespoon of the pistachio cream on top.