Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, eggplant pumpkin casserole. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Eggplant pumpkin casserole is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Eggplant pumpkin casserole is something that I’ve loved my whole life. They’re fine and they look fantastic.
Whoever said pumpkin has to be in sweet recipes lied to you because I'm about to change that perception. I have many recipes on the site that are SAVORY pumpkin recipes and this pumpkin eggplant parmesan casserole with burrata should be on the top of your list. Heat the oil in a flameproof casserole dish.
To begin with this particular recipe, we have to prepare a few components. You can cook eggplant pumpkin casserole using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Eggplant pumpkin casserole:
- Take 28 oz canned pumpkin
- Take 2 large eggplant, aubergine
- Take 1 1/4 cup walnuts
- Get 1/2 cup shredded coconut flakes
- Get 1/4 tsp ground sage
- Get 1/4 tsp ground cinnamon
- Take 1 1/2 cup Campbell tomato soup, concentrate
- Take 1/2 tsp salt
- Prepare 1/2 tsp granulated garlic powder
- Take 1/3 cup sweetener, your favorite
This colourful vegetable casserole is transformed into a feast for the eye and palate with a fresh and punchy mixture of parsley, garlic, lemon zest and toasted almonds. Serve as a side dish or on a bed of polenta or potato and carrot purée for a vegetarian main meal. Wash eggplant and red bell peppers and chop them into bite-sized pieces. Cut the pumpkin in half, remove the seeds and cut into bite-sized pieces as well.
Instructions to make Eggplant pumpkin casserole:
- Preheat oven 400° Fahrenheit.
- Peel and cube the eggplant. Salt and garlic it.
- Spray the pan with nonstick spray. Add eggplant. Cover with pumpkin. Sprinkle sage and cinnamon. Then coconut flakes.
- Add tomato soup. Add sweetener Add the walnuts. Bake 40-45 minutes.
- Let sit 5 minutes. Serve hope you enjoy!
- Thank you to hollyannmissfagre for finding a mistake and I am sorry about putting a time on it.
Wash the chickpeas under running water. Place everything into a dutch oven or large saucepan. Finely chop the garlic, or crush it with a garlic press. Tips for Making Eggplant Casserole Slice the eggplant thin. You may need to two pans if you don't have a large one.
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