Layered Eggplant and Beef Casserole with Creamy Cashew Sauce

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 Sauce

YOUR SOLIN GENERATED RECIPE

Layered Eggplant and Beef Casserole with Creamy Cashew Sauce

Enjoy a hearty and flavorful casserole that layers tender roasted eggplant with savory lean ground beef and a vibrant tomato-onion base, all finished with a luxuriously creamy cashew sauce. This dish delivers a satisfying blend of textures and rich flavors, perfect for a nourishing dinner that doesn’t compromise on taste.

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NUTRITION

586kcal
Protein
36.6g
Fat
35.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

200g Eggplant

1 medium Tomato

1 small Onion

1 clove Garlic

1/4 cup Raw Cashews

1/2 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly sprinkle with salt and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

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

  • 4

    Add the lean ground beef to the skillet, cooking until browned. Stir in diced tomato, and season with salt and pepper. Let it simmer for 5 minutes.

  • 5

    Meanwhile, blend the raw cashews with a little water until achieving a smooth, creamy sauce. Adjust thickness as desired and season with a pinch of salt.

  • 6

    In a casserole dish, arrange a layer of eggplant slices, top with a portion of the beef mixture, and drizzle some of the cashew sauce. Repeat the layers until all ingredients are used.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil for an additional 5 minutes to allow the top to set.

  • 8

    Serve warm, enjoying the tender layers of eggplant and beef complemented by the creamy cashew sauce.

Layered Eggplant and Beef Casserole with Creamy Cashew Sauce

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 Sauce

YOUR SOLIN GENERATED RECIPE

Layered Eggplant and Beef Casserole with Creamy Cashew Sauce

Enjoy a hearty and flavorful casserole that layers tender roasted eggplant with savory lean ground beef and a vibrant tomato-onion base, all finished with a luxuriously creamy cashew sauce. This dish delivers a satisfying blend of textures and rich flavors, perfect for a nourishing dinner that doesn’t compromise on taste.

NUTRITION

586kcal
Protein
36.6g
Fat
35.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

200g Eggplant

1 medium Tomato

1 small Onion

1 clove Garlic

1/4 cup Raw Cashews

1/2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the eggplant into 1/4-inch thick rounds. Lightly sprinkle with salt and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

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

  • 4

    Add the lean ground beef to the skillet, cooking until browned. Stir in diced tomato, and season with salt and pepper. Let it simmer for 5 minutes.

  • 5

    Meanwhile, blend the raw cashews with a little water until achieving a smooth, creamy sauce. Adjust thickness as desired and season with a pinch of salt.

  • 6

    In a casserole dish, arrange a layer of eggplant slices, top with a portion of the beef mixture, and drizzle some of the cashew sauce. Repeat the layers until all ingredients are used.

  • 7

    Cover the dish with foil and bake for 20 minutes. Remove the foil for an additional 5 minutes to allow the top to set.

  • 8

    Serve warm, enjoying the tender layers of eggplant and beef complemented by the creamy cashew sauce.