Recipe for Bean Moussaka


2 cup cooked legumes
4 each tomatoes, chopped
4 each garlic cloves, chopped
1 each onion, chopped
1 salt
1/2 teaspoon black pepper
2 teaspoon sage
2 cup water or stock
1 large eggplant
2 large potatoes
1 cup olive oil
2 tablespoon ghee
2 tablespoon flour
2 1/2 cup soya milk
1 pinch nutmeg
1 teaspoon 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.

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