DAIRY FREE EGGPLANT MOUSSAKA WITH ROASTED TOMATO SAUCE

Dairy Free Eggplant Moussaka With Roasted Tomato Sauce image

Provided by Wendys Kitchen

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

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1 large eggplant, sliced 1cm thick
1 1/2 large sweet potatoes, 1cm thick
2 medium zucchini, sliced
1/2 cup quinoa (raw weight)
1/2 cup green lentil (raw weight)
1 bunch english spinach, washed
sea salt & pepper
500 g ripe tomatoes, chopped
1 medium onion, chopped
1 -2 garlic clove, crushed
sea salt, pepper, oregano, basil
1 -2 bay leaf, sprig rosemary
1/2 cup filtered water

Steps:

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.

Nutrition Facts : Calories 308.6, Fat 2.8, SaturatedFat 0.4, Sodium 115.4, Carbohydrate 59.5, Fiber 19.8, Sugar 13, Protein 16.4