Baked Eggplant with Cashews

[Guest guest]

Courtesy of VeggieJews and " Pete Cohon "

 

Baked Eggplant with Cashews

 

2 large eggplants

1-1/2 cups whole wheat bread crumbs

1/2 teaspoon brown sugar or light brown sugar

1 onion, finely chopped

1 stalk celery, very finely chopped

1/2 cup Italian parsley, very finely chopped

1 Roma or plum tomato, seeded and very finely chopped

1/2 cup red Bell pepper very finely chopped

1/2 teaspoon dried ground oregano

1/2 teaspoon saffron or paprika

5 Spanish pimento-stuffed olives, finely sliced

1/2 cup cashews

1/2 cup soy milk

salt to taste

 

Slice one of the eggplants and use it to cover completely the bottom

of an oiled baking dish. Sprinkle it with salt.

 

Mix the bread crumbs with the sugar in a small bowl. Sprinkle a

little of the bread crumb mixture over the eggplant in the baking

dish.

 

For the filling, put all the vegetables in a medium-sized bowl and

mix with all the seasonings, plus the olives and some of the bread

crumbs, reserving about 1/4 cup of the bread crumbs to use them

later. Spread this mixture on top of the sliced eggplant.

 

Slice the other eggplant and use to cover the filling.

 

Sprinkle the remaining bread crumbs over the top layer of eggplant.

 

Blend the cashews and soy milk together in a blender. Add salt to

taste.

Pour into the baking dish, covering the top layer of eggplant.

 

Bake at 375º F about 30 minutes or until it makes a crust.

 

- - -

 

adapted from

http://www.vegfamil y.com/vegan- recipes/entrees/ eggplant-

cashews.htm

 

[From FatFreeVegan. com. Thanks to MeatoutMondays. org for bringing

this to my attention. Pete]