Vegetable Moussaka with Cauliflower Sauce

Vegetable Moussaka with Cauliflower Sauce

Makes 6-8 servings

Ingredients:
1 eggplant, sliced 1/4 to 1/2 inch (5-10 mm) thick
2 sweet potatoes (or pumpkin or butternut squash), sliced 1/4 to 1/2 inch (5-10 mm) thick, enough to cover the pan
Olive oil, for brushing and frying
Sea salt

Vegetable Sauce:
1 large onion, chopped
3 cloves garlic, chopped
1 carrot, chopped
3 chard leaves or other greens, chopped
1 cup (250 ml) mixed vegetable pulp (left from juicing about 3 cups vegetable juice)
2 cups (500 ml) water
2 cups (500 ml) vegetable stock
2 (14-ounce/400 g) cans chopped tomatoes
1 1/2 teaspoons sea salt
Ground black pepper
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 bay leaves

White Sauce:
1/2 head cauliflower, broken into florets
1 clove garlic, chopped
Juice of 1/2 lemon
1 tablespoon olive oil
4 tablespoons water

Directions:
1. Preheat the oven to 350°F (180°C).
2. Brush the eggplant and sweet potato slices with oil, sprinkle with a little salt and bake on a baking sheet 20 minutes.
3. Meanwhile, heat about 1 tablespoon oil in a saucepan over medium heat and cook the onion a few minutes. Add the garlic, carrot, chard and vegetable pulp and stir-fry a few minutes more.
4. Add the remaining vegetable sauce ingredients and bring to a boil, stirring, then simmer 35 minutes.
5. For the white sauce, steam the cauliflower until just tender, then blend with the remaining white sauce ingredients until smooth.
6. Layer half the eggplant in a large baking dish and cover with half the vegetable sauce. Add all the sweet potato slices, then the remaining eggplant and the rest of the vegetable sauce.
7. Top with the white sauce and bake 35 minutes.