Moussaka with rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice |
| 1 | large | Eggplant |
| Salt | ||
| 2 | larges | Potatoes |
| 14 | ounces | Can tomatoes |
| 4 | eaches | Garlic cloves, chopped |
| 1 | each | Onion, chopped |
| 1 | pinch | Pepper |
| 1 | cup | Olive oil |
| 2 | tablespoons | Ghee |
| 2 | tablespoons | Flour |
| 2½ | cup | Soya Milk |
| 1 | pinch | Nutmeg |
| Salt & pepper | ||
| 1 | teaspoon | Allspice |
Directions
Wash rice & soak for 30 minutes. Slice eggplant into rounds & soak in slightly salted water. Peel & cut potatoes into rounds. Put rice in a pan with the tomatoes, garlic, onion, salt & pepper. Add 2 c water & allow to simmer gently until the water has been absorbed.
Dry the eggplants & 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 & nutmeg.
Simmer gently for 1 minute. Set aside.
Grease a casserole dish. Put in a layer of potatoes, followed by eggplant & finally the rice mixture. Space out the allspice berries on the top. Add the sauce. Bake at 375F for about 30 minutes.
Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"