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                            MOUSSAKA WITH RICE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Ethnic                           Vegetarian
                Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Rice
   1       lg           Eggplant
                        Salt
   2       lg           Potatoes
  14       oz           Can tomatoes
   4       ea           Garlic cloves, chopped
   1       ea           Onion, chopped
   1       pn           Pepper
   1       c            Olive oil
   2       tb           Ghee
   2       tb           Flour
   2 1/2   c            Soya Milk
   1       pn           Nutmeg
                        Salt & pepper
   1       t            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 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"
 


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