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How To make Bean Moussaka

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Ingredients
2
cup
cooked legumes
4
each
tomatoes, chopped
4
each
garlic cloves, chopped
1
each
onion, chopped
1

salt, to taste
2
teaspoon
black pepper
2
teaspoon
sage
2
cup
water, or stock
1
lg
eggplant
2
lg
potatoes
1
cup
olive oil
2
tablespoon
ghee
2
tablespoon
flour
1/2
cup
soya milk
1
pn
nutmeg
1
teaspoon
allspice

Directions:
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. Vegetarian.

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