Title: Bean Moussaka
Categories: Ethnic, Vegetarian, Beans
Yield: 4 Servings
2 c Cooked legumes
4 Tomatoes, chopped
4 Garlic cloves, chopped
1 Onion, chopped
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 ts 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.
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
Bake at 375F for about 30 minutes, or until the crust is golden.
Adapted from Jack Santa Maria, “Greek Vegetarian Cookery”
From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini