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Title: Moussaka with Rice #3
Categories: Entree Greek Rice Vegetarian
Yield: 4 Servings
1 | c | Rice |
1 | lg | Eggplant |
Salt | ||
2 | lg | Potatoes |
14 | oz | Can tomatoes |
4 | Garlic cloves, chopped | |
1 | Onion, chopped | |
1 | pn | Pepper |
1 | c | Olive oil |
2 | tb | Ghee |
2 | tb | Flour |
2 1/2 | c | Soy milk |
1 | pn | Nutmeg |
1 | ts | Allspice |
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 soy 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. Sprinkle 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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