Dairy Free Eggplant Moussaka With Roasted Tomato Sauce |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Unbelievable! Time does not include lentil soaking time of 2-3 hours. Ingredients:
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 |
Directions:
1. 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.
2. Soak lentils for 2-3 hours, rinse and boil in fresh water.
3. Mix quinoa and lentils with some of the tomato sauce.
4. 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.
5. 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.
6. 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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