Dairy Free Eggplant Moussaka With Roasted Tomato Sauce

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle eggplant with sea salt, and leave for 20-30 minutes. Rinse and dry. Pre-bake all sliced vegetables on a tray. Cook rinsed quinoa at a ratio of 1 cup seeds to 2 cups water on low heat and covered until all water is absorbed.
  • Soak lentils for 2-3 hours, rinse and boil in fresh water.
  • Mix quinoa and lentils with some of the tomato sauce.
  • Stack in layers in baking dish, starting with sweet potato and finishing with a layer of eggplant. Bake at 160ºC for approximately 30-40 minutes, covering half way through cooking time.
  • If necessary, rest before cutting into squares. Serve on spinach leaves with extra tomato sauce and top with a dollop of cashew cheese or pesto.
  • For the tomato sauce: roast tomatoes, onions and garlic in oven until they get some colour. Add spices, herbs and water. Simmer for 15-20 minutes and blend in food processor. Adjust seasoning to taste.
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