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Title: Moussaka with Rice #3
Categories: Entree Greek Rice Vegetarian
Yield: 4 Servings

1cRice
1lgEggplant
  Salt
2lgPotatoes
14ozCan tomatoes
4 Garlic cloves, chopped
1 Onion, chopped
1pnPepper
1cOlive oil
2tbGhee
2tbFlour
2 1/2cSoy milk
1pnNutmeg
1tsAllspice

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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