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.vegfamily.com/vegan-recipes/entrees/eggplant-cashews.htm
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