Bean Moussaka

Photo: flickr user moacirpdsp

Ingredients

2 cups Cooked legumes

4 Tomatoes, chopped

4 Garlic cloves, chopped

1 Onion, chopped

Salt

teaspoon Black pepper

2 teaspoons Sage

2 cups Water or stock

1 lrg Eggplant

2 lrgs Potatoes

1 cup Olive oil

2 tablespoons Ghee

2 tablespoons Flour

cup Soya Milk

1 pch Nutmeg

1 teaspoon Allspice

Preparation

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

Meanwhile, cut eggplant & 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 & nutmeg. Simmer gently for 1 minute.

Grease the base & 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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Tags:

ethnic

beans

Vegetarian

Yield:

4.0 servings

Added:

Wednesday, February 10, 2010 - 7:09pm

Creator:

Anonymous

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