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4 servings
suggest servings
| 2 | cups | legumes | cooked |
| 4 | each | tomatoes | chopped |
| 4 | each | garlic cloves | chopped |
| 1 | each | onion | chopped |
| 1 | x | salt | to taste |
| 2 | teaspoons | black pepper | |
| 2 | teaspoons | sage | |
| 2 | cups | water | or stock |
| 1 | large | eggplant | |
| 2 | large | potatoes | |
| 1 | cup | olive oil | |
| 2 | tablespoons | ghee (clarified butter) | |
| 2 | tablespoons | flour, all-purpose | |
| 1/2 | cup | soy 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. Vegetarian.
| % Daily Value* | |
| Total Fat 61.0g | 93% |
| Saturated Fat 11.0g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 75mg | 3% |
| Total Carbohydrate 46.0g | 15% |
| Dietary Fiber 6.0g | 22% |
| Sugars 6.0g | |
| Protein 6.0g | 11% |
| Vitamin A | 27% | Vitamin C | 53% | |
| Calcium | 11% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Whether using dried or fresh, herbs can enhance the taste and aroma in everything you cook. Fresh herbs can usually be found in your local grocers vegetable aisles,...
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