Baked Eggplant with Cashews

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.

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.

Per Serving: 450 calories; protein 10.8g; carbohydrates 43.7g; fat 28.8g; cholesterol 40.8mg; sodium 424.8mg.

One of most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can made a dish do double-duty .