Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

This is an example of a meal that Solin would create to include in your personalized meal plan.

Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

YOUR SOLIN GENERATED RECIPE

Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

Enjoy a hearty and layered casserole featuring savory lean ground beef, tender eggplant slices, and a luscious homemade cashew bechamel, finished with a binding egg and a hint of tomato paste. This dish offers a comforting blend of textures and flavors perfect for a satisfying dinner.

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NUTRITION

528kcal
Protein
35.0g
Fat
35.9g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (113g)

150g Eggplant

1/4 cup Cashews (28g)

1 Large Egg (50g)

50g Onion

1 Garlic Clove

1 tsp Olive Oil (4.5g)

1 tbsp Tomato Paste (15g)

Salt, Pepper, and Herbs to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant into thin rounds. Lightly season with salt and set aside for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a small blender, combine the cashews with a little warm water until smooth to create your creamy cashew bechamel.

  • 4

    In a pan, heat the olive oil over medium heat. Sauté the chopped onion and garlic until softened.

  • 5

    Add the lean ground beef to the pan, cooking until browned and crumbled. Stir in the tomato paste, and season with salt, pepper, and your chosen herbs.

  • 6

    In a mixing bowl, whisk the egg and then combine with the cashew cream to help bind the sauce.

  • 7

    In a casserole dish, layer the eggplant slices at the bottom. Spread a portion of the beef mixture over the eggplant. Drizzle some of the cashew bechamel mixture on top.

  • 8

    Repeat the layers until all ingredients are used, finishing with a layer of the cashew bechamel.

  • 9

    Bake in the preheated oven for 20-25 minutes until the casserole is heated through and the top is lightly golden.

  • 10

    Allow to cool slightly before serving.

Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

This is an example of a meal that Solin would create to include in your personalized meal plan.

Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

YOUR SOLIN GENERATED RECIPE

Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel

Enjoy a hearty and layered casserole featuring savory lean ground beef, tender eggplant slices, and a luscious homemade cashew bechamel, finished with a binding egg and a hint of tomato paste. This dish offers a comforting blend of textures and flavors perfect for a satisfying dinner.

NUTRITION

528kcal
Protein
35.0g
Fat
35.9g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (113g)

150g Eggplant

1/4 cup Cashews (28g)

1 Large Egg (50g)

50g Onion

1 Garlic Clove

1 tsp Olive Oil (4.5g)

1 tbsp Tomato Paste (15g)

Salt, Pepper, and Herbs to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant into thin rounds. Lightly season with salt and set aside for 10 minutes to draw out moisture, then pat dry.

  • 3

    In a small blender, combine the cashews with a little warm water until smooth to create your creamy cashew bechamel.

  • 4

    In a pan, heat the olive oil over medium heat. Sauté the chopped onion and garlic until softened.

  • 5

    Add the lean ground beef to the pan, cooking until browned and crumbled. Stir in the tomato paste, and season with salt, pepper, and your chosen herbs.

  • 6

    In a mixing bowl, whisk the egg and then combine with the cashew cream to help bind the sauce.

  • 7

    In a casserole dish, layer the eggplant slices at the bottom. Spread a portion of the beef mixture over the eggplant. Drizzle some of the cashew bechamel mixture on top.

  • 8

    Repeat the layers until all ingredients are used, finishing with a layer of the cashew bechamel.

  • 9

    Bake in the preheated oven for 20-25 minutes until the casserole is heated through and the top is lightly golden.

  • 10

    Allow to cool slightly before serving.