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Bean Moussaka Recipe

2 c. Cooked legumes
4 x Tomatoes, minced
4 x Garlic cloves, minced
1 x Onion, minced Salt
1/2 tsp Black pepper
2 tsp Sage
2 c. Water or possibly stock
1 lrg Eggplant
2 lrg Potatoes
1 c. Extra virgin olive oil
2 Tbsp. Ghee
2 Tbsp. Flour
2 1/2 c. Soya Lowfat milk
1 pch Nutmeg
1 tsp Allspice


Put beans in a pot with the tomatoes, garlic, onion, 1 ts salt, pepper & sage. Add in 2 c stock & allow to simmer for 10 min. Meanwhile, cut eggplant & potatoes into rounds. Deep fry the eggplant in extra virgin olive oil till they begin to turn golden brown. 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 lowfat milk. Add in a healthy 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 min, or possibly till the crust is golden brown.

Source: cookeatshare.com