Moussaka With Rice
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 cup Rice
1 large Eggplant
Salt
2 large Potatoes
1 (14 oz) Can tomatoes
4 Garlic cloves, chopped
1 Onion, chopped
1 pinch Pepper
1 cup plus 2 tablespoons Olive oil
2 tablespoons Flour
2 1/2 cups Soy Milk
1 pin ch Nutmeg
Salt & pepper
1 teaspoon Allspice

Preparation

1 Wash rice and soak for 30 minutes. Slice eggplant into rounds and soak in slightly salted water. Peel and cut potatoes into rounds. Put rice in a pan with the tomatoes, garlic, onion, salt & pepper. Add 2 cups water and allow to simmer gently until the water has been absorbed. 2 Dry the eggplants and fry in the 1 cup olive oil until they just begin to turn golden. Set side. Fry the potatoes in the same way. 3 Make the white sauce. In a pot, heat the 2 tbs olive oil. Gradually stir in the flour, then the soy milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute. Set aside. 4 Grease a casserole dish. Put in a layer of potatoes, followed by eggplant and finally the rice mixture. Space out the allspice berries on the top. Add the sauce. Bake at 375F for about 30 minutes.