Ingredients
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2 Large Eggplant
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100g Rocket salad
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1 Large Sweet potato
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1 Onion
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1 Garlic Clove
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1 Lemon
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2 Cans chopped Tomatoes
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2 TBSP Tomato paste
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2 TBSP Almond Flour
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3 TBSP Cashew milk
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2 Egg
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¼ tsp Cinnamon
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1 TBSP Oregano
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1 Glass Red wine
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150g Vegan ricottaor feta cheese (dairy)
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6 TBSP Olive oil
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Ground black pepper
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Salt
Overview
This vegan and grain free dish is very well balanced with a diverse selection of vegetable, nuts & spices which make it hearty and excellent for our health. It’s best suited for the summer but all ingredients are meanwhile available all year long
This dish belongs to the menu
Zucchini fritters with tomato & black olive, vegetarian moussaka, blueberry cobbler
Utensils
- 1 Baking tray covered with 1 parchment paper sheet
- 1 Small pot
- 1 Saucepan
- 1 Mixing bowl
- 1 Oven safe dish
Menu steps
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1
Done
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Pre-heat ovenPre-heat oven to hot air (fan) 200C |
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2
Done
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Prepare eggplantsCut 2 large eggplants into 1cm slices, place on a baking tray covered with parchment paper and brush generously with olive oil. Sprinkle salt and ground black pepper. Bake for 20 min |
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3
Done
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Prepare sweet potatoBring a small pot filled with water with some salt to boil. Peel 1 large sweet potato and cut into small cubes (2cm). Add to the pot of boiling water. Cook for 10 minutes |
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4
Done
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Prepare tomato sauceIn the meantime, chop 1 onion and 1 garlic clove. Add to a large saucepan with 2 TBSP olive oil on medium heat. Add ¼ tsp ground cinnamon, 1 TBSP dried oregano and 1 glass red wine and cook for 5 min stirring occasionally. Add 2 cans chopped tomatoes, 2 TBSP tomato paste, salt and pepper to taste. Add the boiled and drained sweet potato cubes. Let simmer gently for 10 min |
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5
Done
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Prepare cheese sauceIn a mixing bowl, put 150g vegan ricotta (or feta cheese) cut in small chunks, add 2 eggs, 3 TBSP cashew milk, 2 TBSP almond flour, salt and ground black pepper to taste. Mix well |
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6
Done
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Assemble moussakaIn an oven safe dish place 1 layer of eggplant slices. Add half the tomato sauce, add another layer of eggplant and the remaining tomato sauce. Pour cheese sauce on top. Bake for 10 min at 200C |
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7
Done
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To servePut the dish on the table and accompany with a rocket salad seasoned with salt, ground black pepper, 2 TBSP olive oil and some lemon juice |
