Baked Eggplant with Cashews
Baked eggplant with cashews is a delicious and satisfying dish that combines the rich and meaty texture of eggplant with the creamy and nutty flavor of cashews. This vegetarian and gluten-free recipe offers a unique and flavorful way to enjoy this versatile vegetable. Whether you are looking for a hearty main course or a flavorful side dish, baked eggplant with cashews is a versatile and satisfying option that will please even the most discerning palates.
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
Step 2
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.
Step 3
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.
Step 4
In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish.
Step 5
Bake 30 minutes in the preheated oven, until crisp and golden brown.
Nutrition Facts (per serving)
450
Calories
29g
Fat
44g
Carbs
11g
Protein
Complement
The combination of tender eggplant and crunchy cashews creates a delightful texture, while the aromatic blend of spices and herbs adds depth and complexity to the dish. Whether you are a fan of eggplant or looking for a new way to incorporate more plant-based meals into your diet, this recipe is sure to become a favorite in your repertoire. With its simple preparation and delicious results, baked eggplant with cashews is a dish that is perfect for any occasion, from casual weeknight dinners to special gatherings with friends and family.
