YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel
Enjoy a satisfying layered casserole featuring tender eggplant slices, savory lean ground beef harmoniously paired with a rich creamy cashew bechamel. A hint of tomato, onion, and garlic elevates the dish into a delicious, wholesome, and nourishing meal perfect for dinner.
INGREDIENTS
4 oz Lean Ground Beef
1 medium Eggplant
1/4 cup Raw Cashews
1 medium Tomato
1/4 cup diced Onion
1 clove minced Garlic
1 tsp Olive Oil
1/4 cup Water
2 tbsp Nutritional Yeast
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant lengthwise into 1/4-inch thick slices. Lightly salt them and set aside to draw out moisture for about 15 minutes, then pat dry.
In a skillet over medium heat, warm the olive oil and sauté the diced onion and minced garlic until fragrant and translucent.
Add the lean ground beef to the skillet. Cook until the beef is browned and fully cooked, breaking it up with a spatula. Season lightly with salt and pepper if desired.
In the meantime, prepare the creamy cashew bechamel by blending the raw cashews, water, and nutritional yeast until smooth and creamy.
Slice the tomato into thin rounds.
Assemble the casserole: In a baking dish, layer a row of eggplant slices, then spread a thin layer of cooked ground beef over them, and arrange some tomato slices on top. Drizzle a layer of cashew bechamel over the beef layer.
Repeat the layering process until all components are used, finishing with a top layer of bechamel.
Bake in the preheated oven for 20-25 minutes, or until the eggplant is tender and the flavors meld together.
Remove from the oven and let it rest for a few minutes before serving.