BEAN MOUSSAKA
2 c Cooked legumes 4 ea Tomatoes, chopped 4 ea Garlic cloves, chopped 1 ea Onion, chopped Salt 1/2 ts Black pepper 2 ts Sage 2 c Water or stock 1 lg Eggplant 2 lg Potatoes 1 c Olive oil 2 tb Ghee 2 tb Flour 2 1/2 c Soya Milk 1 pn Nutmeg 1 t Allspice 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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