Baked Eggplant with Cashews Recipe -
Baked Eggplant with Cashews Recipe
  • READY IN 45 mins

Baked Eggplant with Cashews

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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 More Reviews

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.

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.


12 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!

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.

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.

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!

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.

Sep 07, 2010

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


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  • 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
  • 425 mg
  • 17%

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

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