For a richer flavor, try using roasted red peppers instead of fresh. If you don't have saffron, a pinch of smoked paprika can add a lovely depth of flavor. Feel free to experiment with different nuts, such as almonds or walnuts, for a unique twist.
Baked Eggplant with Cashews
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS40
A Mediterranean-inspired vegetarian delight! Layers of tender eggplant are complemented by a vibrant medley of vegetables, crunchy cashews, and a creamy, fragrant sauce. This baked eggplant dish is a satisfying and flavorful experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol41 mg
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Fiber13 g
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Protein11 g
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Saturated Fat10 g
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Sodium425 mg
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Sugar12 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish. (5 minutes)
02
Step
10 mins
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. (10 minutes)
03
Step
15 mins
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. (15 minutes)
04
Step
5 mins
In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish. (5 minutes)
05
Step
30 mins
Bake 30 minutes in the preheated oven, until crisp and golden brown. (30 minutes)
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RECIPE REVIEWS
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Please Rate
Jaclyn Durgan
Jun 23, 2025It was a little bland for my taste. I'll add some chili flakes next time.
Alejandra Lubowitz
May 22, 2025This recipe is fantastic! The cashew cream sauce is so rich and delicious.
Maegan Kulas
May 8, 2025Next time, I'll try grilling the eggplant first. Thanks for the great recipe!
Dayna Botsford
Apr 7, 2025Easy to follow instructions and the dish was a hit at our dinner party.
Lydia Mayer
Jan 30, 2025I made this vegan by using all soy milk and nutritional yeast. It was amazing!
Eden Lubowitz
Jan 16, 2025I added some zucchini to the vegetable mixture and it was a great addition.
Enoch Trantow
Dec 27, 2024This is such a comforting and flavorful dish. Perfect for a weeknight meal.
Mazie Zemlak
Dec 21, 2024The breadcrumb topping was perfectly crispy. My family loved it!
Elissa Gutkowski
Dec 12, 2024I thought the cashews were a genius addition. They added a lovely richness and nutty flavor!
Abigale Dickens
Dec 11, 2024I substituted paprika for the saffron and it still came out great. Will definitely make this again!