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Moussaka with Rice

 

50

Yield

4

servings

Prep

45

min

Cook

45

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 cup rice
1 large eggplant
*
1 x salt
*
2 large potatoes
14 ounces tomatoes, canned
4 each garlic cloves
chopped
1 each onions
chopped
1 pinch black pepper
*
1 cup olive oil
2 tablespoons ghee (clarified butter)
2 tablespoons all-purpose flour
2 ½ cups soy milk
1 pinch nutmeg
*
1 x salt and black pepper
*
1 teaspoon allspice

Directions

Wash rice and soak for 30 minutes.

Slice eggplant into rounds and soak in slightly salted water.

Peel and cut potatoes into rounds. Put rice in a pan with the tomatoes, garlic, onion, salt and pepper.

Add 2 cup water and allow to simmer gently until the water has been absorbed.

Dry the eggplants and fry in the olive oil until they just begin to turn golden.

Put side. Fry the potatoes in the same way. Make the white sauce.

In a pot, heat the ghee. Gradually stir in the flour, then the soya milk.

Add a pinch of salt, pepper and nutmeg. Simmer gently for 1 minute.

Set aside. Grease a casserole dish. Put in a layer of potatoes, followed by eggplant and finally the rice mixture.

Space out the allspice berries on the top. Add the sauce. Bake at 375℉ (190℃) for about 30 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 556g (19.6 oz)
Amount per Serving
Calories 94260% of calories from fat
 % Daily Value *
Total Fat 63g 97%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 264mg 11%
Total Carbohydrate 29g 29%
Dietary Fiber 7g 27%
Sugars g
Protein 22g
Vitamin A 20% Vitamin C 43%
Calcium 31% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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