Dairy Free Eggplant Moussaka With Roasted Tomato Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 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.