Spinach and Eggplant Casserole
Ingredients
The casserole
-
2
cups
cooked couscous
-
1
cup
pasta sauce
-
3-4
cups
spinach
-
¾
bottle
Eggplant Garlic spread
-
1
tablespoon
extra virgin olive oil
-
to taste
sea salt
The kale chips
-
4
tablespoons
apple cider vinegar
-
1
tablespoon
extra virgin olive oil
-
to taste
sea salt
Instructions
- Preheat the oven to 425°F.
- Layer the cooked couscous, pasta sauce, spinach, Eggplant Garlic spread, olive oil, and sea salt in a baking dish.
- Bake the casserole for about 40 minutes.
- For the kale chips, preheat another oven to 400°F.
- Massage the kale with apple cider vinegar and olive oil, then sprinkle with sea salt.
- Bake the kale chips for 30-35 minutes, flipping halfway through.
Nutrition Facts (estimated)
Servings
2
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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