Yield: 4 servings
|2 cups||Cooked legumes|
|4 eaches||Tomatoes, chopped|
|4 eaches||Garlic cloves, chopped|
|1 each||Onion, chopped|
|½ teaspoon||Black pepper|
|2 cups||Water or stock|
|1 cup||Olive oil|
|2½ cup||Soya Milk|
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.
Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"