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|Baked Eggplant with Cashews|
"A tasty and easy dish that's just about a meal all by using itself. An equal amount of paprika may be substituted for the saffron."
- 2 big eggplants, sliced
- salt to flavor
- 1 cup dry whole wheat bread crumbs
- half of teaspoon brown sugar
- 1 onion, finely chopped
- 1 celery stalk, diced
- 1 roma (plum) tomato, seeded and chopped
- half cup red bell pepper, finely chopped
- 5 pimento-filled inexperienced olives, sliced
- 2 tablespoons greater virgin olive oil
- half of teaspoon dried oregano
- half teaspoon powdered saffron
- half of cup soy milk
- half of cup heavy cream
- 1/2 cup cashews
|Prep : 15M||Cook : 4M||Ready in : 45M|
- Preheat oven to 375 levels F (one hundred ninety stages C). Lightly grease a medium baking dish.
- Cover the bottom of the organized 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 approximately 1/four cup of the aggregate over the layer of eggplant slices.
- In a bowl, blend half cup bread crumb combination, 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 last eggplant. Sprinkle with last bread crumb aggregate.
- In a blender, mixture the soy milk, heavy cream, and cashews till easy. Pour over the pinnacle of the layered dish.
- Bake half-hour inside the preheated oven, until crisp and golden brown.
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