Bean Moussaka
By: Anonymous
Published: Wednesday, February 10, 2010 - 7:09pm

Ingredients




2 cups Cooked legumes
4 Tomatoes, chopped
4 Garlic cloves, chopped
1 Onion, chopped
Salt
teaspoon Black pepper
2 teaspoons Sage
2 cups Water or stock
1 lrg Eggplant
2 lrgs Potatoes
1 cup Olive oil
2 tablespoons Ghee
2 tablespoons Flour
cup Soya Milk
1 pch Nutmeg
1 teaspoon Allspice

Preparation

1 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. 2 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. 3 Set aside. 4 Now make the white sauce. In a small pot, gently heat the ghee. 5 Gradually stir in the flour followed by the milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute. 6 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. 7 Bake at 375F for about 30 minutes, or until the crust is golden.