Creole eggplant casserole with chickpeas, tofu and cashews
Delight in a savory Creole Eggplant Casserole teeming with rich flavors and nutritious ingredients like chickpeas, tofu, and cashews. This wholesome recipe, featuring eggplants, vibrant veggies, and a blend of spices, delivers a satisfying, plant-based dish perfect for any meal. Enjoy a hearty casserole that’s as delicious as it is healthy, with layers of textures and tastes that promise to thrill your palate!
- 12 May 2024
- Cook time 70 min
- Prep time 10 min
- 6 Servings
- 21 Ingredients
Creole eggplant casserole with chickpeas, tofu, and cashews is a delightful, healthy, and hearty dish that combines a medley of flavors and textures. The spicy and savory Creole seasoning gives a unique twist to the humble eggplant, while chickpeas and tofu add protein, and cashews provide a satisfying crunch. This casserole is perfect for vegetarians and those looking to enjoy a nutritious meal with a burst of Southern flair.
Ingredients:
Instructions:
- Slice the eggplants into 1/2-inch thick rounds.
- Lay the slices on a baking sheet and sprinkle both sides with salt.
- Let them sit for about 30 minutes to draw out moisture.
- Rinse the slices under cold water and pat them dry with a clean towel.
- While waiting for the eggplant, finely chop the onion, green pepper, and celery.
- Mince the garlic.
- Slice the mushrooms.
- In a large skillet over medium heat, add the 2 tbsp of water.
- Add the chopped onion, green pepper, celery, and minced garlic to the skillet. Cook until the vegetables soften, about 5-7 minutes.
- Add the sliced mushrooms and cook for another 5 minutes until they release their moisture.
- Add the chickpeas to the skillet along with the thyme, red pepper flakes, paprika, and black pepper. Stir to combine.
- Gently fold in the cubed tofu and cashews.
- Season with 1 tsp of salt and 1/2 tsp onion powder.
- Lightly grease a 9x13-inch baking dish.
- Spread a thin layer of the vegetable mixture on the bottom.
- Add a layer of eggplant slices.
- Repeat the layers, ending with a layer of the vegetable mixture.
- In a bowl, mix together the bread crumbs, nutritional yeast, remaining 1 tsp of salt, dried basil, and dried oregano.
- Sprinkle this mixture evenly over the top of the casserole.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and crispy.
- Remove the casserole from the oven and let it cool for a few minutes.
- Garnish with chopped fresh parsley before serving.
Tips:
- Choose fresh and firm eggplants for the best texture and flavor in your casserole.
- Press the tofu beforehand to remove excess moisture and ensure it absorbs the flavors well.
- You can toast the cashews lightly before adding them to the casserole for extra crunch and flavor.
- Adjust the level of spices, especially the red pepper, according to your spice tolerance.
- For a gluten-free option, you can use gluten-free breadcrumbs instead of regular ones.
- Garnish with more fresh parsley before serving to add a touch of color and freshness.
This Creole eggplant casserole is not only rich in flavors but also packed with nutrients. The combination of eggplant, chickpeas, tofu, and cashews creates a balanced, wholesome meal. Serve it hot, and enjoy a delicious, spicy, and healthy dish that's sure to become a favorite. You may pair it with a fresh green salad or some steamed rice to complete the meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 10g | 26% |
| Sugar 11g | 11% |
| Fat | |
| Fat 6g | 8% |
| Saturated 1.15g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 45mg | 9% |
| Vitamin B1 0.41mg | 34% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 4.04mg | 25% |
| Vitamin B6 0.61mg | 36% |
| Vitamin B9 120ug | 30% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 30mg | 33% |
| Vitamin E 0.94mg | 6% |
| Vitamin K 40ug | 34% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.57mg | 0% |
| Iron, Fe 3.32mg | 30% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 220mg | 17% |
| Potassium, K 770mg | 23% |
| Selenium, Se 15ug | 27% |
| Sodium, Na 1020mg | 68% |
| Zinc, Zn 1.76mg | 16% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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