| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Vegetarian, Vegan, Main dish, Easy |
2 |
Servings |
INGREDIENTS
| 3 |
oz |
Eggplant; sliced 1/4-inch thick |
| 3 |
oz |
Zucchini; sliced 1/4-inch thick |
| 3 |
oz |
Onion; sliced |
| 2 |
tb |
Sunflower oil |
| 3 |
oz |
Split peas; cooked |
| 3 |
oz |
Cashews; chopped |
| 1 |
ts |
Garlic; minced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Rosemary |
INSTRUCTIONS
Preheat oven to 350 degrees. Steam eggplant, zucchini, and onion for about
8 minutes. Lightly grease 4 x 8 baking pan with oil. Place split peas in
blender with 2 ounces water, half of cashews, and the remaining
ingredients. Blend until mixture achieves sauce consistency. Place eggplant
in baking pan andpour the split pea sauce on top. Sprinkle with remaining
cashews. Put in oven and bake for 20 minutes.
From DEEANNE's recipe files
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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