Dairy Free Eggplant Moussaka With Roasted Tomato Sa

Name: Dairy Free Eggplant Moussaka With Roasted Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Roasted tomato sauce; 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

Servings: persons

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
Roasted tomato sauce
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

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 160u00b0C 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.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large eggplant, sliced 1cm thick, 1 1/2 large sweet potatoes, 1cm thick, 2 medium zucchini, sliced, 1/2 cup quinoa (raw weight), and more.

Yes, Dairy Free Eggplant Moussaka With Roasted Tomato Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dairy Free Eggplant Moussaka With Roasted Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions