Holiday Cashew Nut Roast

2 c. raw cashew pieces, coarsley chopped
1 med. onion, chopped
1/2 c. brown rice
1. med. eggplant, sliced
6 tbs. olive oil
2 garlic cloves, minced
3 large tomatoes
6 slices rye bread, toasted and crumbled
1/2 c. veg, broth
2 tsp. brewers yeast
1/2 tsp. basil
1/2 tsp. dried thyme
1/2 tsp. lemon juice
Method: Preheat oven to broil. Brush eggplant with 2 tbs. oil and salt to taste'
Place on baking sheet coated with pam and broil 5 to 7 min. Turn over and broil
5 min. more.or til tender and brown. Set aside. reduce oven to 350. Cook rice and
set aside.
Meanwhile heat remaining oil in large skillet over med heat. Saute cashews, onion
& garlic for 5 to 7 min. or til onion is soft and brown. Chop 1 tomato and add to
skillet.
Transfer cashew mixture to large bowl, Stir in cooked rice, bread crumbs, broth,
brewers yeast, basil, thyme, lemon juice. Season and salt to taste.
Spray a 9x13 bak dish with pam, Add half of broiled eggplant slices. Spoon in
cashew mixture & remaining egg plant slices.
Slice remaining 2 tomatoes and put down center of casserole to make a broad red
stripe.
Bake 40 to 45 min. or til top is browned and filling is hot.
Serve immediately
from the kitchen of Darlene , Ridgetop, Tn.