Baked Eggplant with Cashews Good Recipes

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Baked Eggplant with Cashews

"A tasty and clean dish this is pretty much a meal all with the aid of itself. An equal amount of paprika may be substituted for the saffron."

Ingredients :

2 huge eggplants, sliced
salt to taste
1 cup dry whole wheat bread crumbs
half teaspoon brown sugar
1 onion, finely chopped
1 celery stalk, diced
1 roma (plum) tomato, seeded and chopped
1/2 cup pink bell pepper, finely chopped
five pimento-filled inexperienced olives, sliced
2 tablespoons more virgin olive oil
half of teaspoon dried oregano
half of teaspoon powdered saffron
half cup soy milk
half of cup heavy cream
1/2 cup cashews

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

Preheat oven to 375 ranges F (190 ranges C). Lightly grease a medium baking dish.
Cover the lowest of the prepared baking dish with half of the eggplant slices, and season with salt. In a bowl, toss collectively the bread crumbs and brown sugar, and sprinkle about 1/four cup of the aggregate 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 within the baking dish. Top with final eggplant. Sprinkle with final bread crumb mixture.
In a blender, combo the soy milk, heavy cream, and cashews until clean. Pour over the top of the layered dish.
Bake 30 minutes within the preheated oven, until crisp and golden brown.

Notes :

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