Bean Moussaka
A tasty and scrumptious dish that will satisfy your hunger and invite new flavors and aromas into your home!
Yield
4 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
legumes
cooked |
* |
| 4 | each |
tomatoes
chopped |
|
| 4 | each |
garlic cloves
chopped |
|
| 1 | each |
onions
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 |
all-purpose flour
|
|
| ½ | cup |
soy milk
|
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | teaspoon |
allspice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
legumes
cooked |
* |
| 4 | each |
tomatoes
chopped |
|
| 4 | each |
garlic cloves
chopped |
|
| 1 | each |
onions
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1E+1 | ml |
black pepper
|
|
| 1E+1 | ml |
sage
|
*
|
| 473 | ml |
water
or stock |
|
| 1 | large |
eggplant
|
*
|
| 2 | large |
potatoes
|
|
| 237 | ml |
olive oil
|
|
| 3E+1 | ml |
ghee (clarified butter)
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
soy milk
|
|
| 1 | pinch |
nutmeg
|
*
|
| 5 | ml |
allspice
|
|
Directions
Put beans in a pot with the tomatoes, garlic, onion, 1 teaspoon salt, pepper & sage. Add 2 cup 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 375℉ (190℃) for about 30 minutes, or until the crust is golden. Vegetarian.
