Name: Baked Eggplant with Cashews
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Large eggplants, sliced - 2; Salt to taste - 2; Dry whole wheat bread crumbs - 1 cup; Brown sugar - ½ teaspoon; Onion, finely chopped - 1; Celery stalk, diced - 1; Roma (plum) tomato, seeded and chopped - 1; Red bell pepper, finely chopped - ½ cup; Pimento-stuffed green olives, sliced - 5; Extra virgin olive oil - 2 tablespoons; Dried oregano - ½ teaspoon; Powdered saffron - ½ teaspoon; Soy milk - ½ cup; Heavy cream - ½ cup; Cashews - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Baked Eggplant with Cashews

1. Large eggplants, sliced - 2

2. Salt to taste - 2

3. Dry whole wheat bread crumbs - 1 cup

4. Brown sugar - ½ teaspoon

5. Onion, finely chopped - 1

6. Celery stalk, diced - 1

7. Roma (plum) tomato, seeded and chopped - 1

8. Red bell pepper, finely chopped - ½ cup

9. Pimento-stuffed green olives, sliced - 5

10. Extra virgin olive oil - 2 tablespoons

11. Dried oregano - ½ teaspoon

12. Powdered saffron - ½ teaspoon

13. Soy milk - ½ cup

14. Heavy cream - ½ cup

15. Cashews - ½ cup

How to cook deliciously - Baked Eggplant with Cashews

1. Stage

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

2. Stage

Cover the bottom of the prepared baking dish with 1/2 the eggplant slices, and season with salt. In a bowl, toss together the bread crumbs and brown sugar, and sprinkle about 1/4 cup of the mixture over the layer of eggplant slices.

3. Stage

In a bowl, mix 1/2 cup bread crumb mixture, the onion, celery, tomato, red bell pepper, olives, and olive oil. Season with oregano and saffron. Spread over the layer of eggplant in the baking dish. Top with remaining eggplant. Sprinkle with remaining bread crumb mixture.

4. Stage

In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish.

5. Stage

Bake 30 minutes in the preheated oven, until crisp and golden brown.