Holiday Cashew Nut Roast

• 2 medium-sized eggplants, sliced
• 6 Tbs. olive oil
• 1/2 cup brown rice
• 2 cups raw cashew pieces, coarsely chopped
• 1 medium-sized onion, chopped (about 1 1/2 cups)
• 2 cloves garlic, minced (about 2 tsp.)
• 3 large tomatoes
• 6 slices rye bread, toasted and crushed into crumbs
• 1/2 cup vegetable broth
• 2 tsp. brewers yeast
• 1/2 tsp. dried basil
• 1/2 tsp. dried thyme
• 1/2 tsp. fresh lemon juice

1. Preheat oven to broil.
2. Brush eggplant slices with 2 Tbs.
3. oil, and sprinkle with salt and pepper to taste.
4. Place on baking sheet coated with cooking spray, and broil 5 to 7 minutes.
5. Turn eggplant slices, and broil 5 minutes more, or until slices are tender and light brown.
6. Set aside, and reduce oven to 350F.
7. Cook rice according to package directions, and set aside.
8. Meanwhile, heat remaining 4 Tbs.
9. oil in large skillet over medium heat.
10. Saute cashews, onion and garlic in oil 5 to 7 minutes, or until onion is softened and browned.
11. Chop one tomato, and add to skillet; cook 3 minutes more.
12. Transfer cashew mixture to large bowl.
13. Stir in cooked rice, breadcrumbs, broth, brewers yeast, basil, thyme and lemon juice.
14. Season to taste with salt and pepper.
15. Coat 9x13-inch oval baking dish with cooking spray.
16. Line bottom of dish with half of broiled eggplant slices.
17. Spoon in cashew mixture.
18. Top with remaining eggplant slices.
19. Slice remaining 2 tomatoes, and layer down center of casserole to form a broad, bright red stripe.
20. Bake 40 to 45 minutes, or until top is browned and filling is hot.
21. Serve immediately.

eggplants, olive oil, brown rice, cashew, onion, garlic, tomatoes, rye bread, vegetable broth, brewers yeast, basil, thyme, lemon juice

Taken from www.vegetariantimes.com/recipe/holiday-cashew-nut-roast/ (may not work)