Baked Eggplant with Cashews
Get ready for an amazing dish that will have you going back for
seconds⦠and thirds! This Baked Eggplant entrée features
cashew nuts, adding to it essential nutrients and a perfect nutty taste.
Lower in fat than most other nuts, cashews contain oleic acid, the same
heart-healthy monounsaturated fat found in olive oil. They*re are also a
great source of copper, magnesium, and phosphorus, so eat up!
Ingredients:
2 large eggplants
1 ½ cups whole wheat bread crumbs
½ tsp. brown sugar
1 onion, finely chopped
1 stalk celery, finely chopped
½ cup Italian parsley, finely chopped
1 Roma or plum tomato, seeded and finely chopped
½ cup red bell pepper, finely chopped
½ tsp. dried ground oregano
½ tsp. saffron or paprika
5 olives, finely sliced
½ cup cashews
½ cup soy milk
salt (to taste)
Directions:
Slice one eggplant and use it to cover completely the bottom of an oiled
baking dish; sprinkle it with salt.
Mix bread crumbs with sugar in a small bowl; sprinkle a little of the
bread crumb mixture over the eggplant in the baking dish.
For the filling, put all the vegetables in a medium-sized bowl and mix
with all the seasonings, plus the olives and some of the bread crumbs;
reserve about 1/4 cup of the bread crumbs to use them later; spread
mixture on top of the sliced eggplant.
Slice the other eggplant & use to cover the filling; sprinkle remaining
bread crumbs on top.
Blend cashews and soy milk together in a blender; add salt to taste and
pour into the baking dish, covering the top layer of eggplant.
Bake at 375º F about 30 minutes or until it makes a crust.
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~Angelique~
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