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Bean moussaka
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| Artist: |
_ |
| Categories: |
Eastern European, Entrees, Greek, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Cooked legumes | | 4
| each | Tomatoes, chopped | | 4
| each | Garlic cloves, chopped | | 1
| each | Onion, chopped | | | Salt | | 1/2
| tsp | Black pepper | | 2
| tsp | Sage | | 2
| cup | Water or stock | | 1
| large | Eggplant | | 2
| large | Potatoes | | 1
| cup | Olive oil | | 2
| tbsp | Ghee | | 2
| tbsp | Flour | | 2 1/2
| cup | Soya Milk | | 1
| pinch | Nutmeg | | 1
| tsp | Allspice |
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Procedures:
| 1 | Put beans in a pot with the tomatoes, garlic, onion, 1 ts salt, pepper & sage. | | 2 | Add 2 c stock & allow to simmer for 10 minutes. | | 3 | Meanwhile, cut eggplant & potatoes into rounds. | | 4 | Deep fry the eggplant in olive oil until they begin to turn golden. | | 5 | Do the same with the potatoes. | | 6 | Set aside. | | 7 | Now make the white sauce. | | 8 | In a small pot, gently heat the ghee. | | 9 | Gradually stir in the flour followed by the milk. | | 10 | Add a pinch of salt, pepper & nutmeg. | | 11 | Simmer gently for 1 minute. | | 12 | Grease the base & sides of a casserole. | | 13 | Put in a layer of potatoes, then eggplant, then the beans. | | 14 | Space out the allspice berries here. | | 15 | Cover with sauce. | | 16 | Bake at 375f for about 30 minutes, or until the crust is golden. |
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