Bean Moussaka

2 cups cooked legumes
4 tomatoes, chopped
4 garlic cloves, chopped
1 onion, chopped
1/2 teaspoon black pepper
2 teaspoons sage
2 cups water or stock
1 large eggplant
2 large potatoes
1 cup olive oil
2 tablespoons ghee
2 tablespoons flour
2-1/2 cups soya milk
1 pinch nutmeg
1 teaspoon allspice

Put beans in a pot with the tomatoes, garlic, onion, 1 teaspoon salt, pepper and sage. Add 2 cups stock and allow to simmer for 10 minutes.

Meanwhile, cut eggplant and potatoes into rounds. Deep fry the eggplant in olive oil until they begin to turn golden. Do the same with the potatoes. Set aside.

Now make the white sauce. In a small pot, gently heat the ghee. Gradually stir in the flour followed by the milk. Add a pinch of salt, pepper and nutmeg. Simmer gently for 1 minute.

Grease the base and sides of a casserole. Put in a layer of potatoes, then eggplant, then the beans. Space out the allspice berries here. Cover with sauce. Bake at 375F for about 30 minutes, or until the crust is golden.

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