YOUR SOLIN GENERATED RECIPE
Layered Eggplant and Beef Casserole with Creamy Cashew Bechamel
A hearty layered casserole featuring lean ground beef and tender eggplant, complemented by a silky cashew-based bechamel sauce and rich tomato flavors. Savory, satisfying, and perfect for a balanced meal that nourishes both body and soul.
INGREDIENTS
4 ounces Lean Ground Beef (113g)
200g Eggplant, sliced
1/2 cup Canned Tomato Sauce (125g)
1/4 cup Soaked Cashews (36g)
1/2 small Yellow Onion (35g)
1 teaspoon Olive Oil (5g)
2 cloves Garlic
Herbs & Spices to taste
PREPARATION
Preheat your oven to 375°F.
Slice the eggplant into 1/4-inch rounds. Lightly salt and let them sit for 10 minutes to release excess moisture, then pat dry.
Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, cooking until soft and fragrant.
Add the lean ground beef to the skillet. Cook until browned, breaking it apart, then stir in the canned tomato sauce and herbs/spices. Simmer for 5 minutes.
In a blender, combine the soaked cashews with a little water (start with 2-3 tablespoons) to create a smooth, creamy bechamel sauce. Adjust thickness as desired.
Layer the casserole in an ovenproof dish: start with a layer of eggplant slices, spread a portion of the beef-tomato mixture on top, drizzle some cashew bechamel, and repeat the layers until all components are used.
Finish with a final drizzle of the cashew bechamel on top. Optionally sprinkle a light pinch of herbs.
Bake in the preheated oven for 25-30 minutes until the layers are heated through and the flavors meld together.
Allow the casserole to cool slightly before serving.