Moussaka With Rice Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Rice,
1 large: Eggplant,
Salt,
2 large: Potatoes,
14 ounce: Can tomatoes,
4 each: Garlic cloves, chopped
1 each: Onion, chopped
1 pinch: Pepper,
1 cup: Olive oil,
2 tbsp: Ghee,
2 tbsp: Flour,
2 1/2 cup: Soya Milk,
1 pinch: Nutmeg,
Salt & pepper,
1 tsp: 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"
Source from luhu.jp
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"
Source from luhu.jp