Baked Eggplant With Cashews Recipe

Name: Baked Eggplant With Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 celery stalk, diced; 1 roma (plum) tomato, seeded and chopped; 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

Servings: persons

2 large eggplants, sliced
salt to taste
1 cup dry whole wheat bread crumbs
1/2 teaspoon brown sugar
1 onion, finely chopped
1 celery stalk, diced
1 roma (plum) tomato, seeded and chopped
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 degrees F (190 degrees C). Lightly grease a medium baking dish.
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.
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.
4
In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish.
5
Bake 30 minutes in the preheated oven, until crisp and golden brown.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large eggplants, sliced, salt to taste, 1 cup dry whole wheat bread crumbs, 1/2 teaspoon brown sugar, and more.

Yes, Baked Eggplant With Cashews falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Eggplant With Cashews

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions