Total Preparations time: 40 minutes, Serve: 4
Nutritional Info: Calories: 450, Fat: 29g, Protein: 11g, Carb: 44g
Cuisine: Italian
Ingredients:
- Salt to taste
- ½ teaspoon brown sugar
- 2 large eggplants pieces
- 1 onion finely crushed
- ½ cup cashews
- 1 celery stalk chopped
- ½ cup red bell pepper finely crushed
- ½ cup heavy cream
- 5 pimento-stuffed green olives pieces
- 2 tablespoon extra-virgin olive oil
- ½ cup soy milk
- 1 cup dry whole-wheat breadcrumbs
- ½ teaspoon dried oregano
- 1 plum tomato chopped and crushed
- ½ teaspoon powdered saffron
Instructions:
Step 1
Preheat oven to 190°C. Grease a medium baking dish lightly. Season with salt and spread ½ eggplant slices across the bottom of the prepared baking dish. Toss the breadcrumbs and brown sugar together in a bowl, and sprinkle about ¼ cup of the mixture over the layer of eggplant slices.
Step 2
Combine ½ cup bread crumb mixture, onion, celery, tomato, red bell pepper, olives, and olive oil in a mixing bowl. Season the combination with oregano and saffron. Spread evenly over the eggplant layer in the baking dish.
Step 3
Finish with the remainder of the eggplant. Distribute the remaining bread crumb mixture on top. Blend the soy milk, heavy cream, and cashews until smooth in a blender. Distribute evenly over the top of the layered dish—Bake for 30 minutes, or until crisp and golden brown.
Last Step
The meal is ready to serve a little warm or cool before serving.
baked eggplant with cashews