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Potato, Quinoa & Spinach with Eggplant & Feta Casserole

servings

Servings

4

preptime

Prep Time

10

cooktime

Cook Time

45

What You'll Need

  • 2 medium eggplants, diced large
  • 1/3 C. Spectrum® Olive Oil
  • 1 tsp. dry oregano
  • kosher salt & ground black pepper
  • 1/2 C. Kalamata olives, pitted and halved
  • 17.3 oz. Imagine® Potato Quinoa & Spinach Soup
  • 6 oz. crumbled feta cheese

 

How to Make

  1. Coat eggplant pieces with the oil, oregano, salt and pepper. Place on a greased baking sheet.
  2. Roast in a pre-heated 400° F oven until almost tender, about 20 minutes. Reserve on the side.
  3. Place the eggplant and olives in a greased ovenproof casserole dish. Pour in the Imagine® Potato Quinoa & Spinach Soup. Top with the cheese.
  4. Lower the oven temperature to 350° F and bake for 15 minutes until cooked through and golden on top. Serve hot.

Ingredients

Nutrition Facts

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
* The most accurate information is always on the actual product label. We may periodically update our labels and the website does not necessarily get updated at the same time. The values on the website are intended to be a general guide to consumers. For absolute values, the actual label on the product at hand should be relied upon.