Recipe 35: Roasted Eggplant with Cashews

Recipe 35:
Roasted Eggplant with Cashews


2 medium sized eggplants
6 Tbs olive oil
1/2 cup brown rice
2 cups raw cashew pieces, coarsely chopped
1 medium sized onion, chopped
2 cloves garlic, minced
3 large tomatoes
6 slices rye bread, toasted and crushed into crumbs
1/2 cup vegetable broth
2 tsp brewer's yeast
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp fresh lemon juice

1. Preheat oven to broil. Brush eggplant slices with 2 Tbs oil, sprinkle with salt and pepper to taste. Place on baking sheet coated with cooking spray. Broil 5-7 minutes, turn over and broil 5 minutes more. Set aside and reduce oven to 350F.

2. Cook rice according to package directions, set aside. Meanwhile, heat remaining 4 Tbs oil in large skillet over medium heat. Sauté cashews, onion and garlic in oil. Chop one tomato, and add to skillet; cook 3 minutes more.

3. Transfer cashew mixture to large bowl. Stir in cooked rice, breadcrumbs, broth, brewer's yeast basil, thyme and lemon juice. Season to taste with salt and pepper.

4. Coat 9x13 in oval baking dish with cooking spray. Line bottom of dish with half of broiled eggplant slices. Spoon in cashew mixture. Top with remaining eggplant slices. Slice remaining 2 tomatoes, and layer down center of casserole to form a broad red stripe.

5. Bake 40- 45 minutes or until top is browned and filling is hot, serve immediately.


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