Eggplant and Pumpkin Pie Recipe
- Mariann Sebok
- May 2
- 2 min read

This Eggplant and Pumpkin Pie Recipe offers an excellent meat-free option, ideal for vegans, vegetarians, or anyone aiming to cut down on meat. The sweetness of pumpkin harmonizes beautifully with the eggplant's bitter taste, creating a complementary blend. Beyond their delicious flavor, both pumpkin and eggplant are low in calories, rich in fiber, and packed with antioxidants that promote overall health.
I also appreciate eggplants for their versatility, as they can be seasoned in numerous ways and complement a wide range of sides, making them adaptable to various palates. This dish is just another example of how versatile eggplants can be.

Ingredients
3 tablespoons of olive oil,
1 large onion or 2 small onions, peeled and chopped
1 tablespoon garlic paste
Around 500 g of pumpkin, seeded, peeled, and diced
1 eggplant around 350 grams, trimmed and diced
2 celery sticks around 70 grams, chopped
2 tsp chipotle powder
2 teaspoons Cayenne pepper
If you don't like the heat, then replace the Cayenne and the chipotle powder with sweet paprika powder
1 can of Black Eyed Peas (cowpeas)
1 can of chopped tomato
2 tbsp tomato puree
1 teaspoon of vegetable bouillon
1/2 cup water
Mash potato
1.2 kg potatoes, peeled and diced to smaller pieces
Soymilk
Vegan butter
1 tsp flaxseed
Spring onion
Gherkin to serve
Heat oil and then saute onion and garlic paste. Then, add chipotle, Cayenne pepper, diced eggplant, and celery, salt and black pepper powder saute for another 5 minutes until you see the eggplantiases are fried throughout. Add Black Eyed Peas chopped pumpkin, chopped tomato, tomato paste, water, and vegetable bouillon. Add more salt, Stir well ensuring everything is where I mixed and cover and cook it low medium heat for 20-30 minutes until everything is cooked throughout. Start a few times.
In the meantime, make the creamiest mashed potato.
Alternatively use Half and half Cauliflower- Mash potato. Recipe coming soon.
Ladle all the pumpkin and eggplant base into a casserole. Carefully spoon or the mashed potato on top. Sprinkle flaxseed on top.
Bake for half an hour at 200 degrees.
Let it rest for 30 minutes and serve with spring onion on top and gherkins.
Enjoy

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