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Baked Eggplant With Cashews

Hearty eggplant casserole is perfect comfort food. Recipe is enough to feed 8 hungry people. Seasoned eggplant slices placed in baking dish and topped with bread crumbs and brown sugar. Mixture of finely chopped onion, diced celery, chopped tomato, finely chopped red bell pepper, sliced green olives, extra-virgin olive oil, oregano, and saffron is spread over eggplant. More breadcrumbs and brown sugar are layered on followed by mixture of soy milk, heavy cream and cashews. Casserole is baked until firm and top is golden brown.

Ingredients -

2 Large Eggplants, sliced
Salt, to taste
1 cup Dry Whole-Wheat Bread Crumbs
1/2 teaspoon Brown Sugar
1 Onion, finely chopped
1 Roma (Plum) Tomato, seeded and chopped
1 Celery Stalk, diced
1/2 cup Red Bell Pepper, finely chopped
5 Pimento-Stuffed Green Olives, sliced
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Dried Oregano
1/2 teaspoon Powdered Saffron
1/2 cup Soy Milk
1/2 cup Heavy Cream
1/2 cup Cashews


1. Preheat oven to 375 F.

2. Grease a medium size casserole dish.

3. Arrange ½ the slices of eggplant on the bottom of the casserole dish.

4. Season eggplant with salt.

5. Add breadcrumbs and brown sugar to medium mixing bowl. Stir to combine.

6. Sprinkle ¼ of brown sugar over layer of eggplant slices.

7. In large bowl, combine ½ cup breadcrumb mixture, onion, tomato, celery, red bell pepper, olives, and olive oil.

8. Season mixture with dried oregano and saffron.

9. Spoon mixture over layer of eggplant.

10. Top with remaining eggplant slices.

11. Top with remaining breadcrumb mixture.

12. Add soy milk, heavy cream and cashews to blender. Blend until smooth.

13. Pour milk mixture over eggplant.

14. Bake 30 minutes until crisp and golden brown.


Eggplant Recipe Tip -
A medium size eggplant will weigh in around one pound, provides 4 cups chopped eggplant, and will serve 3 people.

Eggplant Recipe Tip -
Whole-Wheat Breadcrumbs
You can substitute your favorite breadcrumb flavor for the whole-wheat breadcrumbs in this recipe.
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