YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel
A hearty and vibrant layered casserole featuring tender slices of roasted eggplant, lean ground beef seasoned with aromatic herbs, and a luscious, dairy-free cashew bechamel. This comforting dish brings together deep flavors and a creamy finish, perfect for a satisfying dinner that fuels your body without compromising on taste.
INGREDIENTS
4 oz Lean Ground Beef
1 medium Eggplant
1/4 cup Raw Cashews
1/2 cup Unsweetened Almond Milk
1 tsp Olive Oil
1/4 medium Onion
1 clove Garlic
1 tsp Dried Oregano
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the eggplant lengthwise into 1/4-inch thick slices. Lightly brush with olive oil, season with salt and pepper, and roast on a baking sheet for 15-20 minutes until tender.
While the eggplant roasts, heat a skillet over medium heat and add the lean ground beef. Crumble the beef into the skillet along with finely diced onion and minced garlic. Cook until the beef is browned and the onions have softened. Stir in dried oregano, salt, and pepper.
For the creamy cashew bechamel, soak the cashews in hot water for at least 15 minutes. Drain and blend the cashews with unsweetened almond milk until smooth. Optionally, season with a pinch of salt.
In a casserole dish, layer the roasted eggplant slices with the cooked beef mixture. Drizzle a portion of the creamy cashew bechamel over the layers, reserving a little for topping.
Bake the assembled casserole in the oven for another 10 minutes to meld the flavors.
Remove from the oven, spoon the remaining bechamel on top, and serve warm.