Vegan Egyptian Eggplant Moussaka

Vegan Egyptian Eggplant Moussaka following Olive Oil, Minced Garlic, Tomato Paste, Diced Tomatoes, Salt, Coriander Seeds, well-ventilated light Thyme, Eggplant, Diced Mushrooms, Red scare Pepper, Minced Garlic, field Cumin, Coriander, Nutmeg, Cinnamon, Currants, Vegan Yogurt, buoyant Basil, Tahini, Maple Syrup, Salt

The ingredient of Vegan Egyptian Eggplant Moussaka

• 1 teaspoon olive oil
• 2 cloves minced garlic
• 2 tablespoons tomato epoxy resin
• 15 ounces diced tomatoes
• 1 teaspoon salt
• 1 teaspoon coriander seeds crushed
• 1 teaspoon open thyme
• 3 4 eggplant large cut into medallions
• 2 cups diced mushrooms
• 1 red terror pepper diced
• 2 cloves minced garlic
• 1 teaspoon ring cumin
• 1 2 teaspoon coriander crushed
• 1 4 teaspoon nutmeg
• 1 4 teaspoon cinnamon
• currants or golden raisins
• 2 tablespoons vegan yogurt plain unsweetened
• 1 tablespoon blithe basil chopped
• 1 tablespoon tahini
• 1 2 teaspoon maple syrup
• salt to taste

Nutritions of Vegan Egyptian Eggplant Moussaka

calories: nutritioninformation
carbohydrateContent: 160 calories
fatContent: 27 grams
fiberContent: 4 grams
proteinContent: 9 grams
saturatedFatContent: 7 grams
sodiumContent: 0 5 grams
sugarContent: 990 milligrams
: 13 grams

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