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Baked Eggplant with Cashews
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Flavorful layered eggplant casserole, perfect as a side or main dish.
Ingredients:
  • 2 large eggplants, sliced
  • salt to taste
  • 1 cup dry whole wheat bread crumbs
  • 0.5 teaspoon brown sugar
  • 1 onion, finely chopped
  • 1 celery stalk, diced
  • 1 roma (plum) tomato, seeded and chopped
  • 0.5 cup red bell pepper, finely chopped
  • 5 pimento-stuffed green olives, sliced
  • 2 tablespoons extra virgin olive oil
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon powdered saffron
  • 0.5 cup soy milk
  • 0.5 cup heavy cream
  • 0.5 cup cashews
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and lightly grease a medium baking dish.
  • Place half of the eggplant slices in the prepared baking dish, season with salt. Mix bread crumbs and brown sugar in a bowl, then sprinkle a quarter cup of the mixture over the eggplant layer.
  • Combine 1/2 cup of bread crumb mixture, onion, celery, tomato, red bell pepper, olives, and olive oil in a bowl. Season with oregano and saffron. Spread over the layer of eggplant in the baking dish, then top with the remaining eggplant. Finish by sprinkling the leftover bread crumb mixture on top.
  • Blend together the soy milk, heavy cream, and cashews in a blender until creamy. Drizzle the mixture over the layered dish.
  • Bake in the preheated oven for 30 minutes until beautifully crisp and golden brown.

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