-
-
My review
Baked Eggplant with Cashews
REDPOT
"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."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 450 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- 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.
- 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.
- In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish.
- Bake 30 minutes in the preheated oven, until crisp and golden brown.
Nutrition Facts
Per Serving: 450 calories; 28.8 g fat; 43.7 g carbohydrates; 10.8 g protein; 41 mg cholesterol; 425 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1113 Ratings
-
-
-
-
-
Most helpful positive review
1/21/2007
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 b...
Most helpful critical review
6/1/2006
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 (hou...
Most helpful
Most positive
Least positive
Newest
6/1/2006
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 (hou...
1/21/2007
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 b...
9/11/2009
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 c...
5/21/2004
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.
12/21/2008
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 u...
11/17/2007
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...
9/13/2006
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 oli...
9/7/2010
Edible, but a very strange combination of flavors that didn't blend and turned out very bland.