Pumpkin and Eggplant Bake
Ingredients
- 1/2 medium kabocha, or any other pumpkin - chopped into 1" chunks
- 6 mini Italian or Japanese eggplants - cut lengthwise in half
- 1 medium onion - quartered
- 4 cups kale - chopped
- 1/4 cup maple syrup
- 5 cloves garlic - roughly chopped
- 3 tbsp fresh rosemary - removed from the stem
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 425°F.
- Prepare the kabocha or pumpkin. Eggplants and onions.
- Prepare the kale. Remove the leaves from the stem and chopped leaves.
- Prepare the marinade: mix the maple syrup, chopped garlic, rosemary and black pepper.
- In a casserole dish, place the vegetables, kale and marinade and mix well.
- Cover the casserole dish with lid or foil and bake for 15 to 20 minutes. Remove lid or foil and bake for 10 more minutes.
- Serve immediately.
Notes
Use a variety of mini eggplants. There are many varieties.
No kale, use spinach or other greens such as chard.
No kale, use spinach or other greens such as chard.
Nutrition
Calories: 464kcalCarbohydrates: 74.5gProtein: 14.3gFat: 2.8gSodium: 53.2mg