With a taste reminiscent of stuffing, this is perfect for a holiday buffet. Layered eggplant adds a contrasting texture to the nuts and elevates this hearty casserole to an eye-popping entrée. Serve with cranberry sauce and gravy for a traditional experience.
- 2 medium-sized eggplants, sliced
- 6 Tbs. olive oil
- 1/2 cup brown rice
- 2 cups raw cashew pieces, coarsely chopped
- 1 medium-sized onion, chopped (about 1 1/2 cups)
- 2 cloves garlic, minced (about 2 tsp.)
- 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
Preheat oven to broil. Brush eggplant slices with 2 Tbs. oil, and sprinkle with salt and pepper to taste. Place on baking sheet coated with cooking spray, and broil 5 to 7 minutes. Turn eggplant slices, and broil 5 minutes more, or until slices are tender and light brown. Set aside, and reduce oven to 350F.
Cook rice according to package directions, and set aside. Meanwhile, heat remaining 4 Tbs. oil in large skillet over medium heat. Sauté cashews, onion and garlic in oil 5 to 7 minutes, or until onion is softened and browned. Chop one tomato, and add to skillet; cook 3 minutes more.
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.
Coat 9x13-inch 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, bright red stripe.
Bake 40 to 45 minutes, or until top is browned and filling is hot. Serve immediately.
- Calories: 422
- Carbohydrate Content: 40 g
- Fat Content: 25 g
- Fiber Content: 9 g
- Protein Content: 12 g
- Saturated Fat Content: 4 g
- Sodium Content: 273 mg
- Sugar Content: 9 g