Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Roasted tomato sauce


    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:


    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
    Total Fat 2.7 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 115.4 mg
    Total Carbohydrate 59.4 g
    Dietary Fiber 19.7 g
    Sugars 13.0 g
    Protein 16.4 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites