Baked Eggplant with Cashews Recipe

Recipesfull introduces to you: Popular Recipes. (Baked Eggplant with Cashews Recipe). 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.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 4

Yield: 4 servings

Baked Eggplant with Cashews Recipe

Ingredients

2 large eggplants

sliced

salt to taste

1 cup dry whole wheat bread crumbs

½ teaspoon brown sugar

1 onion

finely chopped

1 celery stalk

diced

1 roma (plum) tomato

seeded and chopped

½ cup red bell pepper

finely chopped

5 pimento-stuffed green olives

sliced

2 tablespoons extra virgin olive oil

½ teaspoon dried oregano

½ teaspoon powdered saffron

½ cup soy milk

½ cup heavy cream

½ cup cashews

Side Dish

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

Step 2

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.

Step 3

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.

Step 4

In a blender blend the soy milk heavy cream and cashews until smooth. Pour over the top of the layered dish.

Step 5

Bake 30 minutes in the preheated oven until crisp and golden brown.

Nutritional Information

Baked Eggplant with Cashews Recipe

Servings Per Recipe:4

Calories: 450

% Daily Value *

Protein: 10.8g 22%

Carbohydrates: 43.7g 14%

Dietary Fiber: 13.4g 54%

Sugars: 11.8g

Fat: 28.8g 44%

Saturated Fat: 9.9g 50%

Cholesterol: 40.8mg 14%

Vitamin A Iu: 1390.5IU 28%

Niacin Equivalents: 5.1mg 40%

Vitamin B6: 0.5mg 30%

Vitamin C: 36.5mg 61%

Folate: 114.1mcg 29%

Calcium: 105mg 11%

Iron: 3.3mg 18%

Magnesium: 129.6mg 46%

Potassium: 1043mg 29%

Sodium: 424.8mg 17%

Thiamin: 0.4mg 36%

Calories From Fat: 258.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.