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"

Related recipes