Dairy-Free Eggplant Moussaka with Chickpea Base

Ingredients

• 2 large Eggplant
• 4 tbsp Olive oil
• 1 large Onion
• 3 cloves Garlic
• 1.5 cups Ground chickpeas
• 28 oz Crushed tomatoes
• 2 tbsp Tomato paste
• 0.5 tsp Cinnamon
• 0.25 tsp Allspice
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 cup Raw cashews
• 2 tbsp Nutritional yeast
• 1 tbsp Lemon juice
• 0.75 cup Water

Instructions

1. 1Slice the eggplant into 1/2-inch thick rounds. Brush with olive oil and bake at 400°F for 20 minutes, flipping halfway through.
2. 2In a large skillet, heat olive oil over medium heat. Sauté chopped onion and garlic until softened.
3. 3Add the ground chickpeas, crushed tomatoes, tomato paste, cinnamon, allspice, salt, and pepper. Simmer for 15 minutes.
4. 4While the chickpea mixture is simmering, prepare the cashew bechamel. Blend raw cashews, nutritional yeast, lemon juice, and water until smooth and creamy.
5. 5In a baking dish, layer eggplant, chickpea mixture, and cashew bechamel. Repeat layers.
6. 6Bake at 375°F for 30 minutes, or until golden brown and bubbly.
7. 7Let cool slightly before serving.

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