This was excellent! I made the filling the day before so it came together really fast the night we were having it. I wasn't happy with with my "decorating" with the eggplant, but flavor-wise this can't be beat! I'm going to put this one in the good enough for company book for sure! I served is with Shiitake Mushroom Gravy and the combination is perfect!
What a fabulously flavoursome and versatile recipe! As soon as I read this recipe, it reminded me of a divinely flavoured vegetable terrain I ate in a restaurant a few months ago and have been intending to have a go at duplicating. I made one modification to make it closer to that: I added 4 cups of chopped mushrooms in step 1. I then added these to the cashew mixture in step 3. The rice had been omitted from the list of ingredients, so I settled on using 2 cups of an arborio/wild rice blend, which was an ideal quantity with the other ingredients, especially since I’d added mushrooms. And the wild rice provided a nice textural variation. I used only 2 tablespoons of oil in step 3 (in a non-stick pan), and I doubled the garlic. The toasted rye bread (I used dark rye bread) made delicious breadcrumbs. It was years since I’d included brewer’s yeast in a recipe (though I used to include it in lots of recipes at one time). I also added two tablespoons of flaxseed meal (for added nutrition) and ½ teaspoon of Australian dried and ground bush tomato (well, nothing was measured, but that’s approximately what I added!), and I used the juice of one lemon. I layered the eggplant slices and cashew mixture as instructed but decided on using two extra tomatoes to cover the top of the loaf with tomato slices generously sprinkled with freshly ground pepper. This is a 5+++++ recipe. Everyone loved it. The only change I’ll make next time will be to add some sliced red pepper. So many possibilities! Thank you, Sharon123, for sharing what is now a new favourite recipe! This also tastes so yummy at room temperature that we’ve decided against putting any in the freezer. With the temperature over 100°, I am looking forward to having at room temperature for dinner tonight. Next time I’m going to have to double the recipe! And that’s going to be soon!