Directions:
- 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.
- Soak lentils for 2-3 hours, rinse and boil in fresh water.
- Mix quinoa and lentils with some of the tomato sauce.
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.82 Kcal (1343 kJ) | ||
| Calories from fat | 18.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 3% | |
|---|---|---|---|
| Sodium | 39.32mg | 2% | |
| Potassium | 1142.53mg | 24% | |
| Total Carbs | 62.68g | 21% | |
| Sugars | 12.13g | 49% | |
| Dietary Fiber | 16.5g | 66% | |
| Protein | 14.89g | 30% | |
| Vitamin C | 26.9mg | 45% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 4.3mg | 24% | |
| Calcium | 83.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 70.16 Kcal (294 kJ) | ||
| Calories from fat | 4.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.45g | 3% | |
|---|---|---|---|
| Sodium | 8.6mg | 2% | |
| Potassium | 249.87mg | 24% | |
| Total Carbs | 13.71g | 21% | |
| Sugars | 2.65g | 49% | |
| Dietary Fiber | 3.61g | 66% | |
| Protein | 3.26g | 30% | |
| Vitamin C | 5.9mg | 45% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.9mg | 24% | |
| Calcium | 18.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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