YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel
Enjoy a hearty and wholesome casserole where tender layers of roasted eggplant meet savory lean ground beef, all embraced by a luxuriously smooth cashew bechamel and a rich tomato sauce. This dish offers a delightful balance of textures and flavors perfect for a nourishing dinner.
INGREDIENTS
5 oz Lean Ground Beef
1/2 medium Eggplant (approx 200g)
1/4 cup Raw Unsalted Cashews
1/2 cup Tomato Sauce
1 tsp Olive Oil
1/4 medium Onion
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant into 1/4-inch thick rounds. Salt lightly and set aside for 10 minutes to draw out moisture, then pat dry.
Finely dice the onion. In a skillet, heat the olive oil over medium heat and sauté the onion until translucent.
Add lean ground beef to the skillet with the onions and cook until browned, breaking it apart as it cooks. Season with salt and pepper as desired.
Meanwhile, prepare the creamy cashew bechamel. Soak the cashews in warm water for at least 30 minutes. Drain them and blend with a small amount of water until smooth and creamy. Adjust seasoning with salt and a pinch of nutmeg if desired.
In a baking dish, layer a portion of the eggplant slices on the bottom. Spread half of the cooked beef mixture over the eggplant, then a thin layer of tomato sauce. Drizzle or spread a portion of the cashew bechamel over the tomato sauce.
Repeat the layers with remaining eggplant, beef mixture, tomato sauce, and finish with a layer of cashew bechamel on top.
Bake in the preheated oven for 25-30 minutes until the casserole is heated through and the flavors meld together.
Allow to cool slightly before serving. Enjoy your layered casserole as a wholesome dinner option.