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Baked Eggplant with Cashews

SUBMITTED BY: REDPOT

"A tasty and easy dish that's just about a meal all by itself. An equal amount of paprika may be substituted for the saffron."
RECIPE RATING:
The reviewer gave this recipe 6 stars. This recipe average a 4 star rating.
Read Reviews (6)
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 large eggplants, sliced
  • salt to taste
  • 1 cup dry whole wheat bread crumbs
  • 1/2 teaspoon brown sugar
  • 1 onion, finely chopped
  • 1 celery stalk, diced
  • 1 roma (plum) tomato, seeded and chopped
  • 1/2 cup red bell pepper, finely chopped
  • 5 pimento-stuffed green olives, sliced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon powdered saffron
  • 1/2 cup soy milk
  • 1/2 cup heavy cream
  • 1/2 cup cashews

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  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.
  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.
  4. In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish.
  5. Bake 30 minutes in the preheated oven, until crisp and golden brown.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2004 by HOOFNAIL
We hosted a dinner with this recipe for our vegetarian guests from India - we all loved... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2007 by babybunnies
I absoulutely loved this! I brought it to a vegetarian lunch and everyone raved about it. I... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2006 by PAGANANGEL
I was skeptical, because 1/2 an hour in the oven didnt seem like enough time to cook... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2007 by TLORENTZ
We made this with the extra chopped cashews one reviewer recommended, and because another... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2005 by FERDEB
I brought this recipe to a potlock party. I added chopped cashews in the mixture and on top.... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2006 by JENACE
This came out mushy and all-around not very good. I did make a few modifications to use what I... MORE


 
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Nutritional Information
Baked Eggplant with Cashews

Servings Per Recipe: 4

Amount Per Serving

Calories: 448

  • Total Fat: 28.8g
  • Cholesterol: 41mg
  • Sodium: 514mg
  • Total Carbs: 43.5g
  •     Dietary Fiber: 11.3g
  • Protein: 10.7g

VIEW DETAILED NUTRITION

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