Uses 1 cup vegetable pulp from juicing.
1. Preheat oven to 350F or 180C
2. Cut eggplant and pumpkin in slices. Brush with olive oil and sprinkle with a little sea salt. Bake for 20 minutes.
3. Meanwhile, InĀ a saucepan heat olive oil on moderate heat and cook the onion for a few minutes. Add 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 cauliflower until just tender, then add the cooked cauliflower and all White Sauce ingredients in a food processor and process until smooth.
6. In a 9"x13" baking dish, layer half the eggplant, top with half the vegetable sauce then all the pumpkin slices then the rest of the eggplant then the rest of the vegetable sauce. Top with the white cauliflower sauce and bake in the oven for 35 minutes.
Enjoy Your Reboot Moussaka!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (496g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 66 | ||
Calories from Fat: 20 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 1.1mg | 0 % | |
Sodium 1879mg | 65 % | |
Potassium 176.7mg | 5 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 9.3g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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