Baked Eggplant with Cashews Recipe

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Most Helpful Positive Review

Jan 21, 2007

I absoulutely loved this! I brought it to a vegetarian lunch and everyone raved about it. I used honey in place of the brown sugar and incorporated it into the tomato mixture as opposed to the bread crumbs. I used cottage cheese in place of the heavy cream, and made 1 1/2 recipes of the cashew sauce. Topped with freshley grated parmigiano reggiano cheese during the last 10 minutes, and let brown. Excellent.

—babybunnies

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Most Helpful Critical Review

Jun 05, 2006

I was skeptical, because 1/2 an hour in the oven didnt seem like enough time to cook everything, but it sounded good, and the other reviewers convinced me. It wasn't enough! After an hour (hour and a half?), we gave up. The bottom layer was soft, and cooked, the top was hard and raw...along with all the onions. If you attempt this, be sure to cook everything thoroughly, then put it in the oven to heat through. But I'm not sure it's worth the effort.

—PAGANANGEL

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11 Ratings

Sep 11, 2009

Delicious! I just made it and my family loved it. I didn't have soy milk or heavy cream so I twisted the recipe a little putting ricotta cheese and cottage cheese instead and also didn't have cashews so I just added peanuts. in addition, I made the mistake of pouring the cheese mix before the breadcrumb mixture, so I added another layer of the cheese mix....very tasty.. Baked it for 45 mins instead. I recommend it!

—Lorraine

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May 21, 2004

We hosted a dinner with this recipe for our vegetarian guests from India - we all loved it. Don't miss the part where you can substitute the paparika! The saffron was pricey.

—HOOFNAIL

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Nov 17, 2007

We made this with the extra chopped cashews one reviewer recommended, and because another reviewer felt it took longer to cook, I gave it just two minutes in the micro to help it along after the half your baking time. I thought it was wonderful, and if it is a vegetarian dish, non-vegetarians are missing a great dish!

—TLORENTZ

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Dec 21, 2008

i baked the eggplant for about 10minutes before hand, and even the 30 minutes in the oven was not enough, i added an additional 10-15. The mixture between the eggplant was a bit mushy (did not use the heavy cream since I am lactose intolerant), but it did taste pretty good despite expecting a different, more crunchy consistency....the olives add a nice kick.

—adam

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Sep 13, 2006

This came out mushy and all-around not very good. I did make a few modifications to use what I had - used Italian bread crumbs instead of wheat, green bell pepper instead of red, omitted the olives, and cow's milk instead of soy. I also took another reviewers recommendation and precooked all of the veggies before arranging them in the dish. It was more work than it's worth and we threw the left-overs away b/c neither of us could imagine eating it again.

—JENACE

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Sep 07, 2010

Edible, but a very strange combination of flavors that didn't blend and turned out very bland.

—SCIXONU

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Nutrition

Calories
450 kcal
23%

Carbohydrates
43.7 g
14%

Cholesterol
41 mg
14%

Fat
28.8 g
44%

Fiber
13.4 g
54%

Protein
10.8 g
22%

Sodium
522 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Eggplant with Cashews

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 450
Calories from Fat: 259

% Daily Value *
Total Fat 28.8g 44 %
Saturated Fat 9.9g 50 %
Cholesterol 41mg 14 %
Sodium 522mg 21 %
** Potassium 1043mg 29 %
Total Carbohydrates 43.7g 14 %
Dietary Fiber 13.4g 54 %
Protein 10.8g 22 %
** Sugars 11.8g
** Vitamin A 28 %
** Vitamin C 61 %
** Calcium 13 %
** Iron 33 %
** Thiamin 36 %
** Niacin 40 %
** Vitamin B6 30 %
** Magnesium 46 %
** Folate 63 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.