- 1 large eggs at room temp, beaten
- 1 large eggplants
- 5 tsp. sea salt
- 1 tbs. grape seed oil
- ½ cup raw cashews, soaked overnight
- 1 large onion, finely chopped
- 1 lbs. lean ground beef
- 1 tbs. garlic, minced
- 1 15-oz can diced tomatoes, drained
- ½ tsp. dried coriander
- ½ tsp. dried oregano
- ¼ tsp. ground cinnamon
- ¼ tsp. ground cumin
- ¼ tsp. fresh ground cracked black pepper, divided
Preheat oven to 500 degrees F. Line a large baking sheet with foil and brush it with grape seed oil. Partially peel the eggplants, leaving some unpeeled stripes. Slice into ½” thick rounds.
Arrange in a single layer on the baking sheet, brush with more oil, sprinkle with salt and roast 10 mins. Heat grape seed oil over medium-high heat in a large skillet. Add onions and meat. Sauté until browned, about 5 mins, stirring frequently. Add the garlic and cook an additional minute. Stir in the tomatoes, coriander, oregano, cinnamon, cumin, sea salt, and a pinch of black pepper. Cook, uncovered, about 10 mins, stirring occasionally. Liquids will evaporate. Lower the oven temp to 375F.
Grease a shallow rectangular (2-quart) baking dish. Arrange half of the eggplant slices in the bottom of the prepared baking dish. Spread the meat mixture over the eggplant slices, pressing firmly to flatten. Cover with the remaining eggplant slices. Blend together the soaked cashews with ½ cup of water, or enough to make a thick creamy consistency.
Whisk together eggs, cashew cream and remaining ½ tsp. sea salt and pinch of black pepper until creamy and pour over the eggplants. Bake, uncovered for 40 min until top is golden and set. Remove from oven and carefully pour out excess liquids in the bottom of the pan. Place pan on wire rack and allow to cool and set – about 10 min. Portion out and serve.