Recipe#6675

Title: BEAN MOUSSAKA

  Adapted from Jack Santa Maria, "Greek Vegetarian
  Cookery"

   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.