Moussaka With Rice

Servings: 4
Ingredients:

1 c  Rice
1 lg Eggplant
Salt
2 lg Potatoes
14 oz Can tomatoes
4 ea Garlic cloves, chopped
1 ea Onion, chopped
1 pn Pepper
1 c  Olive oil
2 tb Ghee
2 tb Flour
2 1/2 c  Soya Milk
1 pn Nutmeg
Salt and pepper
1 ts Allspice

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 c 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 375F for about 30 minutes.

Adapted from Jack Santa Maria, ‘Greek Vegetarian Cookery’

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