YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel
Savor a comforting layered casserole that brings together savory lean ground beef, tender slices of roasted eggplant, and a rich, creamy cashew bechamel with a light egg white topping. Each bite delivers a harmonious blend of textures and flavors, elevated with a hint of tomato and aromatic spices.
INGREDIENTS
3 oz Lean Ground Beef
150g Eggplant
100g Tomato Sauce
15g Raw Cashews
3 Egg Whites
1 tsp Olive Oil
Mixed Spices (Salt, Pepper, Garlic Powder, Nutmeg)
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant into 1/4 inch thick rounds. Brush lightly with a bit of olive oil and sprinkle with salt and pepper. Roast in the oven for about 10 minutes or until tender.
In a skillet over medium heat, warm the olive oil and add the lean ground beef. Season with salt, pepper, and garlic powder, and sauté until browned and cooked through.
In a blender, combine the raw cashews with a few tablespoons of water, a pinch of salt, and a dash of nutmeg to create a smooth, creamy bechamel sauce.
Pour a thin layer of tomato sauce in a baking dish. Layer roasted eggplant slices over the sauce, then add the cooked ground beef evenly. Drizzle the remaining tomato sauce over the beef.
Gently pour the cashew bechamel over the layered ingredients, ensuring an even coat. Top the casserole with the egg whites, spreading them across the surface.
Return the dish to the oven and bake for an additional 12-15 minutes until the egg white topping is set and lightly golden.
Remove from the oven, let it cool slightly, and serve warm for a nourishing, well-balanced meal.