Baked Eggplant with Cashews

Baked Eggplant with Cashews

11
REDPOT 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 450 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

11
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 b...

Most helpful critical review

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 (hou...

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 (hou...

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 b...

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 c...

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.

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 u...

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...

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 oli...

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

I brought this recipe to a potlock party. I added chopped cashews in the mixture and on top. It was a great addition. Everyone loved it, even the non-vegetarians.