Moussaka With Rice

Photo: flickr user Tavallai

Ingredients

1 cup Rice

1 large Eggplant

Salt

2 large Potatoes

1 (14 oz) Can tomatoes

4 Garlic cloves, chopped

1 Onion, chopped

1 pinch Pepper

1 cup plus 2 tablespoons Olive oil

2 tablespoons Flour

2 1/2 cups Soy Milk

1 pin ch Nutmeg

Salt & pepper

1 teaspoon Allspice

Preparation

Wash rice and soak for 30 minutes. Slice eggplant into rounds and soak in slightly salted water. Peel and cut potatoes into rounds. Put rice in a pan with the tomatoes, garlic, onion, salt & pepper. Add 2 cups water and allow to simmer gently until the water has been absorbed.

Dry the eggplants and fry in the 1 cup olive oil until they just begin to turn golden. Set side. Fry the potatoes in the same way.

Make the white sauce. In a pot, heat the 2 tbs olive oil. Gradually stir in the flour, then the soy milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute. Set aside.

Grease a casserole dish. Put in a layer of potatoes, followed by eggplant and finally the rice mixture. Space out the allspice berries on the top. Add the sauce. Bake at 375F for about 30 minutes.