*  Exported from  MasterCook  *
 
                               BEAN MOUSSAKA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Ethnic                           Vegetarian
                 Beans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
   
   Adapted from Jack Santa Maria, “Greek Vegetarian
   Cookery”
  
 
 
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