Reboot Moussaka

Reboot Moussaka

Ingredients:
1 eggplant, sliced about ¼–½ inch (5–10 mm) thick
2 sweet potatoes, or use pumpkin or butternut squash, sliced about ¼–½ inch (5–10
mm) thick (enough to cover the pan)
olive oil, for brushing and frying
sea salt
For the vegetable sauce
1 large onion, chopped
3 garlic cloves, chopped
1 carrot, chopped
3 chard leaves, or any other vegetable leaves, chopped
1 cup (250 ml/8 oz) mixed vegetable pulp (this amount can be rendered from making
about 3 cups [750 ml/24 oz] vegetable juice)
2 cups (500 ml/16 oz) water
2 cups (500 ml/16 oz) vegetable stock
2 × 14 oz (400 g) cans chopped tomatoes
1½ tsp sea salt
freshly ground pepper to taste
1 tsp dried oregano
1 tsp ground cinnamon
½ tsp ground allspice
2 bay leaves
For the white sauce
½ head of cauliflower, broken into florets
1 garlic clove, chopped
juice of ½ lemon
1 tbsp olive oil
4 tbsp water

Directions:
1. Preheat the oven to 350°F (180°C/gas 4).
2. Brush the eggplant and pumpkin slices with olive oil and sprinkle with a little sea
salt. Place on a baking sheet and bake for 20 minutes.
3. Meanwhile, place about 1 tbsp olive oil in a saucepan over medium heat and cook
the onion for a few minutes. Add the garlic, carrot, chard, and vegetable pulp and
stir-fry for a few more minutes.
4. Add the rest of the vegetable sauce ingredients, stirring continuously until boiling,
then reduce the heat and simmer for 35 minutes.
5. To make the white sauce, steam the cauliflower until just tender, then transfer to a
blender or food processor. Add the remaining sauce ingredients and whiz until
smooth.
6. Arrange half the eggplant slices in the bottom of a large baking dish and cover with
half the vegetable sauce. Layer all the pumpkin slices over that, cover with the
remaining eggplant, then the rest of the vegetable sauce. Top with the white sauce
and bake in the oven for 35 minutes.
SPICED QUINOA LENTIL LOAF
Makes 8 servings
Nutrition