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    You are in: Home / Dairy-free / Dairy Free Eggplant Moussaka With Roasted Tomato Sauce Recipe
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    Dairy Free Eggplant Moussaka With Roasted Tomato Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Wendys Kitchen's Note:

    Unbelievable! Time does not include lentil soaking time of 2-3 hours.

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    Ingredients:

    Servings:

    Units: US | Metric

    Roasted tomato sauce

    Directions:

    1. 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. 2
      Soak lentils for 2-3 hours, rinse and boil in fresh water.
    3. 3
      Mix quinoa and lentils with some of the tomato sauce.
    4. 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. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Dairy Free Eggplant Moussaka With Roasted Tomato Sauce

    Serving Size: 1 (596 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 308.6
     
    Calories from Fat 24
    49%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 115.4 mg
    4%
    Total Carbohydrate 59.4 g
    19%
    Dietary Fiber 19.7 g
    79%
    Sugars 13.0 g
    52%
    Protein 16.4 g
    32%

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