YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel
A hearty casserole featuring thin layers of tender eggplant and savory lean beef, brought together by a silky cashew bechamel sauce. This dish offers a delightful mix of textures and flavors, perfectly balanced for a satisfying meal any time of day.
INGREDIENTS
4.5 oz Lean Ground Beef
1 cup Eggplant (sliced)
0.5 cup Canned Diced Tomatoes
0.25 cup Onion (chopped)
0.125 cup Raw Cashews
0.5 cup Unsweetened Almond Milk
1 tbsp Nutritional Yeast
1 tsp Olive Oil
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the eggplant into thin rounds and lightly brush with olive oil; set aside.
In a skillet over medium heat, warm the olive oil and sauté the chopped onion and minced garlic until fragrant and softened.
Add the lean ground beef to the skillet; cook until browned and crumbled. Season with salt and pepper.
Stir in the diced tomatoes; let the mixture simmer for a few minutes to meld the flavors.
Meanwhile, combine the raw cashews, unsweetened almond milk, and nutritional yeast in a blender. Blend until completely smooth to form a creamy bechamel sauce. Adjust seasoning with salt and pepper if needed.
In a casserole dish, layer the ingredients: start with a layer of eggplant slices, followed by a layer of the beef and tomato mixture. Repeat the layers, finishing with an eggplant layer on top.
Pour the creamy cashew bechamel evenly over the layered casserole.
Cover the dish with foil and bake in the preheated oven for 25-30 minutes, until the eggplant is tender and flavors are well combined.
Remove the foil and bake for an additional 5-10 minutes for a lightly browned top. Let it rest for a few minutes before serving.