Dairy Free Eggplant Moussaka With Roasted Tomato Sauce

May 30, 2023May 30, 20230 1
Dairy Free Eggplant Moussaka With Roasted Tomato Sauce - A Greek-Inspired Vegan Delight
in Main

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
4
Calories
364
Sugar
10g
Fat
10g
Moussaka is a traditional Greek dish that is typically made with layers of meat, eggplant, and béchamel sauce. This vegan version of moussaka uses eggplant, sweet potato, and zucchini as the base, and is filled with protein-rich lentils and quinoa. It is topped with a flavorful roasted tomato sauce that gives it a delicious smoky taste. This dish is perfect for a healthy and hearty weeknight dinner, and is sure to satisfy even the pickiest eaters.

Instructions

1.Preheat your oven to 200°C.
2.In a large baking tray, arrange the eggplant, sweet potato and zucchini slices.
3.Season the veggies with salt and pepper and bake for 20 minutes.
4.Meanwhile, cook the quinoa and green lentil separately in 1 1/2 cups of water each.
5.Combine the cooked quinoa, lentil and washed English spinach in a mixing bowl and add salt and pepper per taste.
6.For the tomato sauce, in a large saucepan over medium heat, saute the onions and garlic in oil for 5 minutes.
7.Add the chopped tomatoes and spices and cook on low heat until the sauce thickens (about 20 minutes).
8.Remove the bay leaf and rosemary.
9.To assemble, in a deep dish, layer the roasted vegetables and quinoa-lentil-spinach mixture alternatively.
10.Pour the tomato sauce on top and bake at 200°C for 30 mins or until the top is crispy and brown. Slice and serve hot.

PROS

This dairy-free and vegan moussaka is a healthy and delicious alternative to the traditional meat and dairy moussaka.

It is packed with plant-based protein and is nutrient-dense.

It is easy to make and can be customized according to your taste preferences.

CONS

Eggplants may absorb a lot of oil during cooking, which can make the dish higher in calories and fat.

Some people may not like the texture of cooked eggplants.

HEALTH & BENEFITS

This moussaka is a vegan and gluten-free dish that is rich in nutrients and fiber.
Eggplants are packed with antioxidants and are known to have anti-inflammatory properties.
Lentils and quinoa are complete protein sources that are important for muscle building and repair.

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