Eggplant pumpkin casserole Recipe

Name: Eggplant pumpkin casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 28 oz canned pumpkin; 2 large eggplant, aubergine; 1 1/4 cup walnuts; 1/2 cup shredded coconut flakes; 1/4 tsp ground sage; 1/4 tsp ground cinnamon; 1 1/2 cup Campbell tomato soup, concentrate; 1/2 tsp salt; 1/2 tsp granulated garlic powder; 1/3 cup sweetener, your favorite

Servings: persons

28 oz canned pumpkin
2 large eggplant, aubergine
1 1/4 cup walnuts
1/2 cup shredded coconut flakes
1/4 tsp ground sage
1/4 tsp ground cinnamon
1 1/2 cup Campbell tomato soup, concentrate
1/2 tsp salt
1/2 tsp granulated garlic powder
1/3 cup sweetener, your favorite

1
Preheat oven 400 Fahrenheit.
2
Peel and cube the eggplant.
3
Salt and garlic it.
4
Spray the pan with nonstick spray.
5
Add eggplant.
6
Cover with pumpkin.
7
Sprinkle sage and cinnamon.
8
Then coconut flakes.
9
Add tomato soup.
10
Add sweetener Add the walnuts.
11
Bake 40-45 minutes.
12
Let sit 5 minutes.
13
Serve hope you enjoy!
14
Thank you to hollyannmissfagre for finding a mistake and I am sorry about putting a time on it.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 28 oz canned pumpkin, 2 large eggplant, aubergine, 1 1/4 cup walnuts, 1/2 cup shredded coconut flakes, and more.

Yes, Eggplant pumpkin casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant pumpkin casserole

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