Toomay125: Eggplant & Leek Casserole w Bulgur, Curry Cashew Sauce

[Guest guest]

* Exported from MasterCook Mac *

 

Eggplant & Leek Casserole w Bulgur, Curry Cashew Sauce

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 8 Preparation Time :0:00

Categories : Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-- The Sauce --

1 1/4 cups cashews (raw, unsalted pieces)

1 tablespoon curry powder

2 teaspoons granulated garlic

1 teaspoon lemon extract

3 cups water (plus 1/3 cup)

3 tablespoons whole wheat pastry flour

-- The Casserole --

2 cups water (plus 1/4 cup)

1 pinch salt

1 cup bulgur (uncooked)

2 medium leeks (about 3/4 pound)

1 medium carrot -- finely diced

3 cloves garlic -- minced

1/4 teaspoon dried oregano

1 teaspoon dried oregano

2 medium eggplants (about 2 pounds)

2 tablespoons olive oil

 

Lightly toast the cashews in a heavy skillet over medium heat. Stir or

shake almost constantly until cashews are just beginning to brown. In a

blender, combine the cashews, curry powder, garlic, soy sauce, and lemon

extract with 3 cups water. Blend at high speed until well pureed. Place

in a saucepan and bring to a simmer over medium heat. Shake the flour

vigorously in a lidded jar with 1/3 cup water until blended. Whisk this

mixture into the cashew sauce and simmer for 5 minutes, whisking

frequently, until sauce is slightly thickened. Set aside.

 

Bring 2 cups of water to boil in a small saucepan over high heat with a

scant pinch of salt. Stir in bulgur, reduce heat to low, and simmer for

20 minutes. Meanwhile, remove and discard most of the green part of the

leeks. Cut in half lengthwise and wash under a stream of running water

to remove any dirt that is hiding in the leeks' inner layers. Slice

crosswise into thin half rounds. Place in a skillet with the carrot,

garlic, 1/4 teaspoon dried oregano, and 1/4 cup water. Stir and saute

over medium heat until water has evaporated and vegetables are tender,

about 5 minutes. Set aside.

 

Preheat oven to 375 degrees F. Wash the eggplants and cut out the stem

ends. Without peeling, cut them in half lengthwise, then cut the halves

lengthwise into 1/2-inch thick slices. Place the oil in a 9x13-inch

baking dish. Use the oil in the baking dish to rub each slice scantily

with oil. Be sure to oil both sides. (Rub the dish with whatever oil

remains after this process). Broil the eggplant slices until browned,

but only slightly tender, about 5 minutes per side. When you turn the

slices over, sprinkle them with the remaining 1 teaspoon dried oregano,

crushing it between your fingers as you do to create a finer texture.

 

Ladle about a cup of sauce into the baking dish. Arrange half the

broiled eggplant slices over the sauce. Place the bulgur over the

eggplant in an even layer, then spoon the leeks evenly over the bulgur.

Ladle all but a cup of the remaining sauce over this layer. Arrange the

remaining eggplant over the top, pressing down lightly to compact

everything. Top with the remaining sauce. Bake, covered, for 30 minutes.

Serve hot.

 

Recommended companion dishes: Middle East Salad and sesame crackers

with chutney.

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 320

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

Per serving (excluding unknown items): 41 Calories; 4g Fat (75% calories

from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 20mg Sodium

 

NOTES : This deliciously rich and spicy casserole has a lot of steps but

is fun and really quite easy to prepare. The cashew sauce is likely to

become a favorite. It is delicious on steamed vegetables, grains, or

even pasta.

 

Vegan

 

_____