Bean Moussaka

Servings: 4
Ingredients:

2 c  Cooked legumes
4 ea Tomatoes, chopped
4 ea Garlic cloves, chopped
1 ea Onion, chopped
Salt
1/2 ts Black pepper
2 ts Sage
2 c  Water or stock
1 lg Eggplant
2 lg Potatoes
1 c  Olive oil
2 tb Ghee
2 tb Flour
2 1/2 c  Soya Milk
1 pn Nutmeg
1 ts Allspice

Put beans in a pot with the tomatoes, garlic, onion, 1 ts salt, pepper and
sage. Add 2 c stock and allow to simmer for 10 minutes.

Meanwhile, cut eggplant and 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 and nutmeg. Simmer gently for 1 minute.

Grease the base and 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’

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