Bean Moussaka

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Bean Moussaka

 

2 cups cooked legumes

4 tomatoes, chopped

4 garlic cloves, chopped

1 onion, chopped

salt

1/2 teaspoon black pepper

2 teaspoons sage

2 cups water or stock

1 large eggplant

2 large potatoes

1 cup olive oil

2 tablespoons vegetable ghee

2 tablespoons flour (if gluten free, use wheat free flour)

2-1/2 cups soya milk

1 pinch nutmeg

1 teaspoon allspice

 

 

Put beans in a pot with the tomatoes, garlic, onion, 1 teaspoon salt,

pepper and sage. Add 2 cups 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