Healthy and Delicious Baked Eggplant with Crunchy Cashews

Try this mouthwatering recipe for baked eggplant with crunchy cashews. The creamy and tender eggplant slices are topped with a flavorful mixture of cashews, herbs, and spices, resulting in a dish that is both healthy and satisfying. Perfect as a main course or a side dish, this recipe is sure to impress your family and friends. With a preparation time of just 30 minutes, you can enjoy a delectable meal without spending hours in the kitchen.

Ingredients

• 2 large eggplants
• 1 cup cashews, crushed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. Sprinkle salt over the eggplant slices and let them sit for 15 minutes to help draw out excess moisture.
4. Meanwhile, in a small bowl, combine the crushed cashews, olive oil, minced garlic, dried oregano, dried thyme, salt, black pepper, and red pepper flakes (if using). Mix well to form a crumbly mixture.
5. Rinse the salt off the eggplant slices and pat them dry with a paper towel.
6. Place the eggplant slices on a baking sheet lined with parchment paper.
7. Spread the cashew mixture evenly over each eggplant slice.
8. Bake in the preheated oven for about 20 minutes, or until the eggplant is tender and the cashew topping is golden brown.
9. Garnish with fresh parsley before serving.

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